Smoky Chipotle Butternut Squash Soup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    332

Halving a butternut squash and roasting it not only gives it an incredible roasted flavour but also saves time on peeling and chopping. Simply scoop the flesh into the blender with stock, smoky chipotle paste and aromatic coriander, and blitz until smooth – simple! Once cooled, store the soup in an air-tight container in the fridge for up to 5 days, or freeze for up to 3 months.

recipe updated 25 Nov. 2025

Ingredients

  • Butternut pumpkin icon
    Butternut pumpkin
    1 kg
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Fine sea salt icon
    Fine sea salt
    1 teaspoon
  • Vegetable stock icon
    Vegetable stock
    600 g
  • Chipotle paste icon
    Chipotle paste
    2 tablespoons
  • Coriander icon
    Coriander
    10 g
  • Feta cheese icon
    Feta cheese
    as needed

Tools

  • kCook icon Oven
  • kCook icon Glass thermoresist blender - cooking chef xl
  • kCook icon Baking tray - large

Step preview

  1. Preheat the oven - 180ºC
  2. Place the butternut squash halves on a baking tray and coat with olive oil and salt
  3. Roast, cut side down, until tender - 45 minutes, 180ºC
  4. Remove from the oven and let cool - 10 minutes
  5. Scoop the butternut squash flesh and transfer into the Blender attachment
  6. Then add the next ingredients
  7. Blend until smooth - 1 minute, speed 5
  8. Ladle the prepared soup into individual serving bowls and top with feta
  9. Serve
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