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A bowl of creamy chipotle butternut squash soup garnished with cilantro, crispy strips, lime, and chunks of seitan and vegetables, with a spoon on the side.
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5 from 1 vote

Chipotle Butternut Squash Soup Recipe

Regular squash soup would never. This one's got chipotle running its mouth, seitan taking up space, and tortilla strips throwing a whole ass party.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup
Cuisine: Tex-Mex
Diet: Vegan, Vegetarian
Servings: 12 Cups
Calories: 220kcal
Author: Adam Sobel
Cost: $16

Equipment

Ingredients

The Soup Base:

  • 3 tablespoons olive oil
  • 3 cups seitan hand-torn in bite size pieces
  • 1 ½ cups onion diced
  • 1 cup carrots peeled and sliced
  • 4 teaspoons garlic minced
  • ¼ cup chipotle peppers in adobo chopped
  • 1 ½ teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 lbs. butternut squash peeled, seeded, and diced
  • 5 cups unsalted vegetable stock or water
  • 1 ½ cups green beans trimmed and cut in 1 ½ inch sections
  • 15 oz. canned coconut milk full fat
  • 2 tablespoons lime juice
  • 2 teaspoons salt or to taste

To Garnish:

  • 1 cup fried tortilla strips
  • ¼ cup cilantro chopped
  • 1 jalapeño sliced
  • 1 lime cut into wedges

Instructions

  • Warm the olive oil in a large pot over medium heat. After 90 seconds when the oil is hot, add the seitan and cook for 5-6 minutes, flipping the pieces occasionally, until browned on the edges all around.
  • Add the onion and carrots. Cook over medium heat for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the garlic, chipotle peppers, cumin, and coriander and cook for 2 minutes, stirring frequently to bloom the spices.
  • Add the butternut squash and vegetable stock. Bring to a boil, then reduce the heat and simmer covered for 20-22 minutes, until the squash is completely tender.
  • Add the green beans and simmer for 4 minutes, until tender but not lifeless and awful.
  • Stir in the coconut milk and lime juice, and salt to taste.
  • Ladle the soup into bowls and garnish with fried tortilla strips, cilantro, and jalapeño. Serve with lime wedges.

Notes

🙌 Charlie Brown
Give the seitan the full 5 to 6 minutes and let those edges genuinely catch color before moving on. Rush it and you get plain, chewy seitan instead of those crispy, burnt-ends-ish bits worth waiting for.
🌶️ Ice Spice
Chipotle peppers swing wildly in heat from can to can, so go light at first if you're spice-sensitive and stir in more once you've actually tasted the base.

Nutrition

Calories: 220kcal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 597mg | Potassium: 477mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9965IU | Vitamin C: 24mg | Calcium: 68mg | Iron: 2mg