Go Back
–+ servings
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.
Print Recipe
No ratings yet

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