Smoky Chipotle Butternut Squash Soup

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 15mins
  • 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 airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

recipe updated Jan 8, 2026

Ingredients

  • Butternut squash icon
    Butternut squash
    1 kg
  • Feta cheese icon
    Feta cheese
    as needed
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Sea salt icon
    Sea salt
    1 teaspoon
  • Vegetable stock icon
    Vegetable stock
    600 g
  • Chipotle paste icon
    Chipotle paste
    2 tablespoons
  • Cilantro icon
    Cilantro
    10 g

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • 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. Fit the Knife blade (or Max blade for kCook Multi)
  6. Scoop the butternut squash flesh into the appliance bowl
  7. Then add the next ingredients, attach the lid with the filler cap
  8. Blend until smooth - 1 minute, speed 10
  9. Heat until hot - 10 minutes, 85ºC, speed 4
  10. Ladle the prepared soup into individual serving bowls and top with crumbled feta
  11. Serve
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