Butternut Squash Soup
with a
Subtle Southwestern Kick

Can soup make you happy?  Well, all I know is that this soup absolutely turned my day  around.  It’s comforting, has a depth of flavor, it’s relatively simple to make and it’s so very healthy.!  I believe that the natural sweetness of the squash combined with a light addition of southwestern spices, works incredibly well together.  I truly love this soup, and I hope you will too - here’s the recipe.  Enjoy!


Three 12 ounce packages of pre-cut Butternut squash

1 large, sweet apple - I used an ‘Envy’ apple (my favorite)  peeled and chopped

1 leek - no green, just the white, chopped and well-rinsed

2 tablespoons of butter

1 teaspoon of dried oregano

salt and pepper

1 large container of chicken broth - (have some extra on hand, too)

1 lime, juiced

2 teaspoons of Chipotle sauce

1/2 teaspoon of chili powder

creme fraiche


Chop and rinse the leek.

Sauté chopped leek in butter in a large soup pot.

Add squash, apple, oregano, salt and pepper and combine.

Add enough chicken broth to cover squash and bring to a boil.

Reduce heat to simmer and allow to simmer for 30 minutes.

At this time, the squash will be softened.

If you have an immersion blender, now is the time to purée the soup.

Otherwise, fill a blender just under half-way and blend the soup, one batch at a time.

Place puréed soup in a large bowl.  Add 2 teaspoons of chipotle sauce, a 1/2 teaspoon of chili powder and 1 juiced lime.  At this time, fold in the spices and taste the soup - it will have a subtle kick to it - if you want more heat another round of chipotle sauce and chili powder.  

To serve, add a dollop of creme fraiche.


The day before I made this amazing soup, I had made a pot of white beans and had a bit leftover and so, I simply warmed up a portion and added the beans to the butternut squash soup and let me tell you, it was a fabulous addition.

Butternut Squash Soup with creme fraiche (already mixed in) and white beans.

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