07 OCTOBER 2026 — AROUND THE TABLE

Chipotle Butternut Squash Soup

Chipotle Butternut Squash Soup

Soup is Shea’s love language in the fall, and this roasted butternut squash soup is one of her favorites. Creamy, warming, and just a little smoky, it’s the kind of recipe she loves to keep on the stove as the temperatures drop.

Roasted squash, jammy tomatoes, garlic, warming spices, and a touch of chipotle come together in a soup that’s cozy enough for a night at home but special enough to serve guests. A squeeze of fresh lime brightens everything up, while a creamy spiderweb swirled on top gives it a playful Halloween finish. Keep a pot warm on the stove, add the web just before serving, and consider dinner done. See the recipe below and watch the full webisode here. 
TIP: When weighing a full squash at the store, note that you will lose about 1 pound of its weight after de-seeding and peeling.
Yields: 8-10 Servings|Prep Time: 35 minutes|Cook Time: 1 hour 10 minutes|Total Time: 1 hour 45 minutes

Ingredients

  • 3 ¾ pounds diced butternut squash, about 2 medium squashes
  • 4 tablespoons extra-virgin olive oil
  • 3 ½ teaspoons kosher salt, divided
  • 1 medium yellow onion
  • 2 garlic cloves
  • 1 pound tomatoes, about 4 medium tomatoes
  • 2 tablespoons unsalted butter
  • 2 ½ teaspoons ground coriander
  • ¾ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • ¼ cup chipotle in adobo sauce
  • 8 cups chicken stock, or bone broth
  • 1 cup heavy cream, plus more for serving
  • 1 lime
  • Freshly cracked black pepper, for serving
  • Pepitas, for serving

Method

Step 01

Preheat the oven to 400 degrees Fahrenheit. Peel, de-seed, and dice the butternut squash into 1-inch pieces.

Step 02

Divide the butternut squash between two 18 x 13-inch sheet pans and drizzle both pans with olive oil and 2 teaspoons of the salt. Transfer to the oven and roast for 35 to 45 minutes until the squash is tender when pierced with a fork.

Step 03

Meanwhile, dice the onion and thinly slice the garlic cloves. Quarter the tomatoes and set aside.

Step 04

Melt the butter in a large 6- to 7-quart Dutch oven over medium heat. Add the onion and garlic and sauté, stirring frequently, until the onions are soft, tender, and just beginning to brown—about 5 minutes.

Step 05

Measure the spices into the pot and stir to combine. Add the adobo sauce and tomatoes. Continue cooking for 8 to 10 minutes, stirring frequently, until the tomatoes are jammy and soft enough to smash with the side of a spatula. If needed, reduce the heat to medium low.

Step 06

Add the roasted butternut squash to the pan and pour the chicken stock and heavy cream into the pot. Stir to combine. Use an immersion blender to blend the soup until completely smooth, or transfer to a blender and blend in batches until smooth, returning to the pan when finished.

Step 07

Warm the soup over medium heat until barely simmering. Remove from heat and squeeze the lime juice directly into the pot. Stir to combine and serve with a drizzle of heavy cream, black pepper to taste, and a sprinkle of pepitas.