Chipotle Butternut Squash Soup Recipe | We are not Martha
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Chipotle Butternut Squash Soup with Grilled Cheese Croutons

Chipotle Butternut Squash Soup is perfectly spicy, delightfully creamy, and fully satisfying. The grilled cheese croutons are a not totally necessary, but much welcomed garnish.  

Chipotle Butternut Squash Soup -- A totally satisfying spicy fall soup, topped with grilled cheese croutons | wearenotmartha.com

‘Tis the season for orange vegetables and I am going all in. Never mind that I’m currently in Virginia experiencing weather in the 80s (make it last forever, please), am still wearing flip-flops, and continue trying desperately to get a last-minute October tan. Maybe I secretly hope that eating a plethora of orange vegetables will help boost said tan. Or maybe I actually am ready for fall and all that it brings, aside from freezing cold weather. I guess I’ll admit that… But I’m also planning to fully enjoy this summer weather until I get back to Boston next week.

I’ve always been one of those people who doesn’t feel like soup can be a fully satisfying meal and I never find it appealing when I’m seriously hungry. But guys, I just changed my mind. This soup has changed my mind and potentially my life. I promise it has nothing to do with the fact that there are grilled cheese croutons involved. Nope, nothing at all. Seriously though, the croutons are the bonus on top of this soup, but not totally necessary for your full satisfaction and enjoyment. Chipotle Butternut Squash Soup is all you really need in life.

I think the key to maximum enjoyment is roasting the butternut squash and onions before making the soup. The other keys are the chipotle peppers and coconut milk. OK fine, and the grilled cheese croutons made with gruyere cheese.

Chipotle Butternut Squash Soup Making -- A totally satisfying spicy fall soup, topped with grilled cheese croutons | wearenotmartha.com

I kept the consistency of this soup nice and thick. It was almost a little saucy, which was right up my alley and made the soup that much more satisfying. But if you prefer a thinner soup, you can always add more broth. I also added plenty of chipotle peppers because I am a lover of all things spicy. I especially love the smoky heat of chipotles. I cut the heat a tiny bit with coconut milk and a little lime juice for a little bit of a Thai twist.

Chipotle Butternut Squash Soup -- A totally satisfying spicy fall soup, topped with grilled cheese croutons | wearenotmartha.com

The consistency and flavor of a soup is obviously step one and incredibly important. But step two, also important, is the toppings. You can literally add anything you want here, but I opted for diced avocado, parsley, and the grilled cheese croutons. Oh, and I added a little extra swirl of coconut milk, too.

Chipotle Butternut Squash Soup -- A totally satisfying spicy fall soup, topped with grilled cheese croutons | wearenotmartha.com

Don’t grilled cheese croutons sound so fancy? Well, they’re actually just grilled cheese sandwiches cut into little squares. The secret is out! But grilled cheese is such perfection, why would you really want to mess with it? And this way you don’t have to say you ate a soup and sandwich. Because, I mean, you really just ate soup with some croutons on top. Go you!

Chipotle Butternut Squash Soup -- A totally satisfying spicy fall soup, topped with grilled cheese croutons | wearenotmartha.com

I had this Chipotle Butternut Squash Soup for dinner one night and then brought some to work for lunch the next day and legit gobbled it up within minutes. Who the heck know I was a “soup for dinner AND the next day for lunch” kinda girl?? I hadn’t had a clue.

Chipotle Butternut Squash Soup -- A totally satisfying spicy fall soup, topped with grilled cheese croutons | wearenotmartha.com

But now, this is on my life to make again ASAP. And I’m also on a quest to find out what other soups could be potentially life changing for me. Could I do a full week of soup-only dinners? Nah, I don’t think I could go that far… Unless maybe there were chipotle peppers in every kind I made.

What soups are totally satisfying to you?

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Chipotle Butternut Squash Soup with Grilled Cheese Croutons
Fall's favorite soup is kicked up! This Chipotle Butternut Squash Soup has the perfect levels of sweetness and spice and is topped with gruyere grilled cheese croutons!
Course: Entree
Servings: 4 servings
Author: We are not Martha
Ingredients
  • 5 cups diced butternut squash
  • 1 medium onion, roughly chopped
  • 3 cloves garlic
  • Olive oil
  • 2 1/2 cups vegetable broth
  • 2-3 whole chipotle peppers (depending on how hot you like it)
  • 1/4 tsp nutmeg
  • 3/4 cup coconut milk, plus more for garnish
  • 2 Tbsp lime juice
  • Avocado and basil or cilantro, for garnish
  • Grilled Cheese Croutons, for garnish (see recipe below)
Grilled Cheese Croutons:
  • 2 Tbsp unsalted butter, room temperature
  • 4 slices scali bread (or bread of your choice)
  • 3/4 cup grated gruyere cheese
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Line a baking sheet with foil and place diced butternut squash, chopped onions, and garlic in a single layer. Lightly drizzle with olive oil and sprinkle with salt and pepper. Toss to combine.
  3. Bake for 25-30 minutes, until squash is tender.
  4. Put squash, onion, and garlic in a medium-sized pot or dutch oven over medium heat, along with vegetable broth, chipotle peppers, and nutmeg. Stir to combine and cook for about 2 minutes.
  5. Puree soup in pot with an immersion blender or pour into a blender to puree until completely smooth.
  6. Pour back into pot and bring to a boil before lowering heat to a simmer for about 5 minutes.
  7. Turn heat off and mix in coconut milk and lime juice.
  8. To serve, pour soup into bowls and swirl additional coconut milk on top. Top with diced avocado, chopped basil or cilantro, and grilled cheese croutons.
Grilled Cheese Croutons:
  1. Spread butter onto one side of all four slices of bread.
  2. Flip two slices over and divide cheese between them. Top each cheese-covered slice of bread with another slice of bread, butter-side up.
  3. Place two sandwiches on a skillet over medium heat.
  4. Gently press down with a spatula, cooking for about 3 minutes. Flip sandwich and cook for another 3 minutes.
  5. Remove sandwiches from skillet and use a serrated knife to cut sandwiches into small squares.

Chipotle Butternut Squash Soup -- A totally satisfying spicy fall soup, topped with grilled cheese croutons | wearenotmartha.com

8 Responses to "Chipotle Butternut Squash Soup with Grilled Cheese Croutons"

  1. sam says:

    Delicious…! i love your recipe and your soup looks so yummy and beautiful, i can’t wait make this soup, thanks for sharing and keep shared your new innovative recipes…!

  2. I love the sweet and spicy combination you have going on in this soup. And grilled cheese croutons? Yes please.!

  3. Kristina says:

    oooh, I love EVERYTHING about this! chipotle + butternut is a great combination, and those croutons are the best kind of croutons! 🙂

  4. We had a cool summer here in Wisco, so I’m with you: can this patch of hot weather pleeeeeeease last just a little longer?! Squash soups do put me in the mood for fall, though…just a little. I love the flavors going on in your version: not your average butternut squash soup by a long shot! And those grilled cheese croutons—OMG, just STOP! YUM!

  5. A good hearty soup can be the perfect meal, and this recipe looks and sounds really delicious. Love the addition of the croutons, a tasty little extra.

  6. Kristine says:

    This soup looks tasty! I’m all about soups, stews, and chilis right now, so I’m pinning this to make next week, thanks!

  7. Michelle says:

    I just made a butternut squash soup with coconut milk this week! Great minds! I love that flavor combination.

  8. […] you’re looking for another healthy squash recipe, I’m still swooning over this Chipotle Butternut Squash Soup recipe! Grilled cheese croutons optional… But I mean, it is the holiday […]

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