This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

464 calories; 27.6 g total fat; 40 mg cholesterol; 602 mg sodium. 43.8 g carbohydrates; 13.8 g protein; Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2008
So delicious! I completely left out the chipotle peppers and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it was a mistake in the recipe but I only used 2 cans of chicken broth (4 cups) b/c it was all I had on hand. It seemed like the right amount of liquid to me. So I'm wondering if the 2 quarts of chicken broth may have been in error? 1 quart would have been plenty. The sweetness of the squash and the texture were just so good! My kids ate it up and requested that I make just plain squash the next day. This recipe is a keeper for me! Read More
(31)

Most helpful critical review

Rating: 1 stars
07/30/2011
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! Read More
(7)
54 Ratings
  • 5 star values: 39
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/21/2008
So delicious! I completely left out the chipotle peppers and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it was a mistake in the recipe but I only used 2 cans of chicken broth (4 cups) b/c it was all I had on hand. It seemed like the right amount of liquid to me. So I'm wondering if the 2 quarts of chicken broth may have been in error? 1 quart would have been plenty. The sweetness of the squash and the texture were just so good! My kids ate it up and requested that I make just plain squash the next day. This recipe is a keeper for me! Read More
(31)
Rating: 5 stars
02/21/2008
So delicious! I completely left out the chipotle peppers and it didn't make this any less tasty. Don't leave out the lime juice because it adds a great flavor to the broth. I'm not sure if it was a mistake in the recipe but I only used 2 cans of chicken broth (4 cups) b/c it was all I had on hand. It seemed like the right amount of liquid to me. So I'm wondering if the 2 quarts of chicken broth may have been in error? 1 quart would have been plenty. The sweetness of the squash and the texture were just so good! My kids ate it up and requested that I make just plain squash the next day. This recipe is a keeper for me! Read More
(31)
Rating: 5 stars
10/23/2008
I knew I would like this recipe because I love this sort of food. Like the recipe says it lends itself well to substitutions and/or additions. I used one chipotle pepper as I had a half can of extra hot rotel to use up. Next time I will use all chipotle peppers for heat as I missed out on the smokiness two peppers would have given it. I added a can of pinto beans as I like a more stew like soup. I used cilantro instead of parsley dried basil and veg broth and water instead of chicken broth to make it vegetarian. My squash was already cooked so I added it with the beans and liquids after sauteing the onion carrot and celery. I added some leftover roasted red pepper leftover from pizza night but I don't think it was enough to change the flavor any. I think it would be fun to add something green like kale to give it more color. I also think almost any leftover meat could be added (though what do I know I haven't eaten the stuff in 15 years). Read More
(19)
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Rating: 5 stars
06/09/2009
It's great! Vary the hotness with the adobo sauce. I know that one is supposed to seed the chiles but I didn't bother. Have not used the sour cream but the lime is REALLY important. Didn't have it the first time but the adobo sauce cries out for lime...Also I zap (microwave) the squash initially for a couple of minutes and it is MUCH easier to peel. This also freezes well. THANKS Read More
(16)
Rating: 4 stars
06/19/2009
Very good soup. I needed to use a butternut squash that had been sitting on my counter and this popped up on an ingredient search. I'm always looking for healthy and/or vegetarian soups. This one fits the bill of healthy so it was a great one to try. I used the whole squash (probably about 3 cups or so) and a large Vidalia onion. I also had to sub a few ingredients (used adobo seasoning instead of the separate spices black and pinto beans--3 cans because I like it nice and thick like a stew--and fire-roasted crushed tomatoes instead of diced). Served with the accompaniments called for as well as chopped avocadoes. To the reviewer who used 2 CANS of chipotle (and to anyone making this in the future!) please note that the recipe calls for 2 CANNED chipotle peppers rather than 2 whole cans! 2 peppers add a nice note of heat but not too much. Oh and I didn't bother to seed the peppers. Read More
(12)
Rating: 5 stars
12/11/2007
Betsy I am so sorry you miss read the recipe. It is two peppers from a can of chipotles not two cans of chipotles. Wow I bet that was spicy!! Read More
(10)
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Rating: 5 stars
01/01/2013
Very good hearty soup! The only change I made the first time was to use vegetable broth rather than chicken. The second time I made it I increased the amount of chipotle peppers because we like spicy food. We skipped the cheese though. Even though I'm a huge fan of cheese the soup has plenty of flavor and really doesn't need the cheese (or added fat and sodium). It makes a very big pot of soup and the reheated leftovers are great too. Read More
(10)
Rating: 5 stars
12/16/2007
I neglected to add in the peppers since our grocery store doesn't carry them but the recipe turned out great with a little extra seasoning. Read More
(9)
Rating: 5 stars
12/29/2009
I skipped the cheese and substituted (mild) minced chilies for the Chipotle peppers. I liked this recipe because butternut squash can taste too sweet and the ingredients prevent the squash from over powering everything. Read More
(9)
Rating: 3 stars
12/09/2007
I don't mind spicy foods but the 2 cans of chipotle peppers in adobe sauce made this soup WAY too spicy. Tried to fix it by going heavier on the butternut squash and adding a lot more chicken stock and black beans but the spice wouldn't quite go away. The flavor was good but everyone was breathing fire! I also blended the soup because the appearance and texture of it looked like vegetable soup. I would except a thicker consistency for a bean and squash soup. Read More
(7)
Rating: 1 stars
07/30/2011
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! Read More
(7)