This Chipotle Butternut Squash soup combines the creamy sweetness of butternut squash with the spicy kick of chipotle peppers, creating the perfect balance between heat and sweetness. With its smooth texture and complex flavors, it’s an ideal choice for warming up on chilly evenings or adding a touch of comfort to any meal.

Did you know this is the SIXTH blended squash soup recipe on my site?

Fifteen years ago I still hated squash. Who am I and how did I get here?

I’m pretty sure blended squash soups were my gateway to liking squash — particularly blended butternut squash soups.

What is it about butternut squash? It’s so likeable. I’m pretty sure it would win some congeniality prize among squashes. Among squash? Don’t use my questionable grammar to judge this soup.

This soup is EASY, guys. And it only has a few ingredients. You can buy the pre-cut butternut cubes at the grocery store or tackle a whole one and roasted it. Or Instant Pot it.

And when you have an Instant Pot that cooks up a squash in no time it’s a really easy habit to slip into.

Chipotle Butternut Squash Soup Ingredients

Butternut or Kabocha squash (or 2 pounds of cubes)
Avocado or coconut oil
Onion
Garlic
Limes
Chipotle peppers
Chicken broth
Sea salt
Coconut milk, full-fat

How to Make Butternut Squash Soup with Coconut Milk

If you’re using a whole squash, cut the squash in half, scoop out the seeds (Save them for roasting, if you want! See note.) and cook it in either an Instant Pot or roast it in the oven in a baking dish with 1/2-inch of water for about 40-50 min at 400°F (200°C) until it pierces easily with a fork. Scoop it out of the shells and set aside.
If you’re using pre-cut cubes, then start by heating the oil in a large pot over medium-high heat. Add the onions and the garlic and cook for about 5-7 minutes until the onions begin soften and become transluscent.
Add the pre-cut raw squash (or cooked squash), chipotle peppers, juice from 1 of the limes, 3 cups of the chicken broth, and the salt. Bring to a boil, then reduce the heat and simmer.
If you used pre-cut raw squash, simmer for 15-20 minutes or until the squash is cooked through.
Blend the soup using an immersion blender or in batches in a blender.
Stir in the coconut milk. Taste, and add more salt, lime, juice, or chipotles to suit your taste.
Serve.

Toppings and Additions to Savory Butternut Squash Soup

Serve with a sprinkle of roasted squash seeds, a squeeze of lime and/or a drizzle of coconut milk.

What to Eat with Butternut Squash Soup

This recipe would be amazing served with a side of Zucchini Flatbread, freshly sliced Sourbread or croutons.

Roast Butternut Squash Soup FAQs

Do you leave the skin on butternut squash for soup?

Ultimately the skin does need to come off for soup, but if you roast the butternut sliced in half and roasted in it’s shell, you could simply scoop out the contents.

How do I make my butternut squash soup taste better?

If your soup is tasting a little bland, you could add some more broth or spices.

Can you roast squash seeds?

Yes. And they make a great garnish for soups and salads!

These are actually kabocha squash seeds. They’re smaller and thicker than pumpkin seeds, but they have that same nutty taste.

Mine were simply tossed in oil and a little salt and roasted while my squash was cooking.

And check out this quick video on How to Cook Squash in an Instant Pot!

Savory Butternut Squash Soup

Yield: Serves 6

Use butternut or kabocha squash in this super flavorful, silky squash soup recipe with only a few ingredients!

Ingredients

I medium butternut or kabocha squash (or 2 pounds of cubes)
1 tablespoon avocado or coconut oil
1 medium onion
3 cloves garlic, whole
2 juicy limes
1-2 chipotle peppers, diced (1-3 teaspoons)
1 quart chicken broth
1 teaspoon sea salt
1 can full-fat coconut milk

Instructions

If you're using a whole squash, cut the squash in half, scoop out the seeds (Save them for roasting, if you want! See note.) and cook it in either an Instant Pot or roast it in the oven in a baking dish with 1/2-inch of water for about 40-50 min at 400 degrees until it pierces easily with a fork. Scoop it out of the shells and set aside.
If you're using pre-cut cubes, then start by heating the oil in a large pot over medium-high heat. Add the onions and the garlic and cook for about 5-7 minutes until the onions begin soften and become transluscent.
Add the pre-cut raw squash (or cooked squash), chipotle peppers, juice from 1 of the limes, 3 cups of the chicken broth, and the salt. Bring to a boil, then reduce the heat and simmer.
If you used pre-cut raw squash, simmer for 15-20 minutes or until the squash is cooked through.
Blend the soup using an immersion blender or in batches in a blender.
Stir in the coconut milk. Taste, and add more salt, lime, juice, or chipotles to suit your taste.
Serve. (With a sprinkle of roasted squash seeds, if using.)

Notes

Nat's Notes:

1. Cooking squash in an Instant Pot is super easy! Click here to see how.

2. To make the squash seeds, rinse the goopy stuff of of them, pat them dry, and spread them on a baking sheet. Toss them in a little avocado oil and bake them for 375 degrees for 12-15 minutes or until toasty brown and fragrant. Sprinkle with sea salt.

Roast Butternut Squash Soup with Coconut Milk