This Whole30 meal will definitely satisfy your appetite because it is full of taste and nutritious components.
| Prep Time: | 40 mins |
| Cook Time: | 42 mins |
| Total Time: | 1 hr 22 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 2 cups butternut squash – peeled, seeded, and cut into 3/4-inch chunks
- 1 small yellow onion, finely chopped
- ¼ cup finely chopped celery
- ½ cup finely chopped carrot
- 3 cloves garlic, minced
- 2 canned Chipotle peppers in adobo sauce, seeded and minced
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh parsley
- 1 teaspoon cumin
- 1 (15 ounce) can diced tomatoes
- 2 quarts chicken broth
- 1 (15.5 ounce) can cannellini beans, drained
- 1 cup corn kernels, fresh, canned, or frozen
- 2 limes, cut into wedges
- 1 (10 ounce) bag tortilla chips, for topping
- 1 cup sour cream, for topping
- 1 (8 ounce) package shredded Mexican blend cheese, for topping
Instructions
- Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
- To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.
Nutrition Facts
| Calories | 464 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 12 g |
| Sodium | 602 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I used previously oven roasted squash. Worked great. At least as good the 2nd night. I’ll make it again, too.
The soup is excellent just as the recipe is written. Some reviewer‘s have not paid attention to the recipe. It says to use 2 canned chipotle peppers ,not two cans of peppers. So just take two chipotle peppers out of the can and use those. Just enough heat! Yummy
I just have to say to all of the reviewers who said two cans of chipotle peppers made it too spicy, READ CAREFULLY. It calls for two peppers, not two whole cans….. When this soup is made correctly, its delicious.
This was ok. I just don’t think me or my family like squash enough to ever make this again. By itself, the soup itself was mediocre and somewhat bland. The condiments are necessary make this dish good. The lime is essential, but the cheese and sour cream round out the flavors quite well. I added some pickled jalapeños to my bowl which played well with the lime and Chipotle flavors.
Excellent. We needed to get rid of some frozen vegetables and a squash. Turned out great. I sauted 3 cubed chicken breasts, added quite a bit of spice and less broth. I cooked the soup on the crock pot. It was one of those taste and add something dishes so I doubt I could reproduce it exactly. Thanks for the recipe.
Loved the spice blend. I used only 1can of Chipolptle in Adobo and strained the chilies rather than seeding them, pushing the pulp through the strainer. I used yellow squash instead of butternut.
I used Rotel diced tomatoes with green chillies and added Adobo seasoning since I didn’t have any chipotle peppers in Adobo sauce.
I made this recipe as an alternative to Chicken Tortilla Soup after my daughter turned vegetarian. The family really enjoyed it despite the fact that I have vocal butternut squash haters. Some alterations I made: I had already pre-roasted squash in my fridge. Half of this I mixed in when instructed to in the recipe, which took on a mashed texture because of being already cooked. I used all dry spices instead of fresh. I added leeks, peas, and doubled the beans. I did not have chipotle peppers in adobo, so I added chopped green chilis and abobo ingredients (oregano, garlic, turmeric). At the end, I added the remaining cubes of butternut squash.
Yeah, I misread the recipe as well in regards to 2 chipotle peppers, NOT 2 CANS! However, it was still really flavorful and I can’t wait to follow directions next time and use a single pepper.
I love this soup! It’s great during the winter. I’ve been making this recipe for years, and just realized that I had never reviewed it. I stick pretty close to the original recipe, but use way more veggies, so it’s more of a stew than a soup, and I only use one Chipotle pepper. The lime juice is a must, but the toppings are definitely optional. It’s fun to use them, but not necessary.
Very nice soup, the lime at the end gives it a nice tang. Not sure that basil was the best idea, next time I think I’ll try for mexican oregano or something. chipotle peppers add a nice touch. Definitely increase the amount of cumin, 1 tsp. wasn’t enough for me. Thanks for sharing your recipe!
I love this soup! I am not one to eat soup ever but I had some butternut squash to use up and found this recipe. It is easy to make and I like that it looks the same net next day when you pull it out of the fridge to eat. No fat or oils to clean off the top. This makes a great base to add any protein you may like. And to the lady that added 2 cans of peppers….. it said 2 peppers from “A” can.
This is seriously one of the most delicious soups I have ever made. Here are my modifications: – I used a whole small butternut squash – minced the onion, carrot and celery as I don’t really like chunky onion and celery in my soups – used 1 can of chipotle peppers and one can of mild green chiles – used 1 quart of vegetable broth – added a can of black beans in addition to the cannellini beans I really LOVE lime so when I served it I actually used half a of lime for each bowl. My husband said it was awesome. I will most definitely make this again.
What to do with too many butternut squash in one’s garden…this is perfect. I changed this up to work with what I had on hand and to please my daughter who hates spicy dishes. I also used vegetarian broth and then used an immersion blender before adding the cannelloni beans and corn. Immersion blenders make the soup look fancier and hide the tomatoes from the fussy child. Very good soup!
This has become a go-to recipe for me. Everyone I’ve ever served it to loves it. I use black beans instead of cannellini, and fire roasted diced tomatoes, and omit the basil (seems weird here), just my preference. Really delicious!
YUMMO! very spicy as-is, so i now cut down on the chipotle pepper (i have little ones). i also have added various types of beans along with the black since making it the first time. my family loves it every time!
I made this to use up some extra squash, expecting only to find it so-so, but it turned out delicious! I used nonfat plain yogurt in place of the sour cream. Will definitely be making this one again. Would adapt pretty easily to the crock pot, I think.
Excellent! The only thing I added was a pinch of salt to the mirepoix and I used black beans. Top Notch!
delicious blend of flavors. I am a sucker for anything with chipotle so added more like 4 and it was just right. Also added more carrots and onions. Finally I also added lentils b/c I had no beans and some pasta bows. very versatile base to work from
This is a great fall soup! Don’t know if they were meant to but my squash stayed in soft chunks and I loved it. Since we like food spicy I might add 1 more Chipolte pepper.Didn’t think I needed the sour cream (calories) but did add a bit of the cheese. I wasn’t very impressed with the cannellini beans has anyone used another kind? Will be on my do again and again list.
Simply Delicious! I made this soup for my hubby last night, and he said it was my best recipe yet. My husband happens to be the cook in the family, and was really impressed. 5 stars all the way!