Smoky Butternut Squash Soup


This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with a swirl of crème fraîche.

Smoky Butternut Squash Soup
Photo: © Christina Holmes
Active Time:
30 mins
Total Time:
1 hrs


  • 2 tablespoons unsalted butter

  • 1 medium onion, finely chopped

  • One 3-pound butternut squash, peeled and diced (8 cups)

  • 1 small canned chipotle in adobo, chopped

  • 7 cups chicken or turkey stock or low-sodium broth

  • 2 tablespoons honey

  • Salt

  • 1 cup crème fraîche

  • 1/4 cup finely chopped chives, plus more for garnish


  1. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes.

  2. Puree the soup until smooth; season with salt.

  3. In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.

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