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Spicy Squash Soup

Total Time time 2 mins

Serves 8 (makes 8 cups)

Try a new version of the old, trusty squash soup recipe this holiday season. The chipotle and habanero chilies give this Spicy Squash Soup dish a kick. Top decoratively with chile garnish and sour cream, or offer both to add to taste.    


  • 2 large butternut squash (about 4 lbs. total), halved lengthwise and seeded
  • 3 pounds banana squash, seeded and cut into large pieces
  • 1 dried chipotle chile
  • 5 cups reduced-sodium chicken broth
  • 2 tablespoons ancho chile powder or 1 large dried ancho chile (about 1/2 oz.), stemmed and whirled in a blender or food processor until finely ground
  • 1 habanero chile, stemmed and seeded (optional)
  • 1/4 cup fresh lime juice
  • 2 medium zucchini (1/2 lb. total), ends trimmed, diced
  • Two-Color Chile Garnish
  • Sour cream or plain yogurt (optional)

Nutrition Information

  • calories 171
  • caloriesfromfat 9.9 %
  • protein 6.5 g
  • fat 1.9 g
  • satfat 0.2 g
  • carbohydrate 38 g
  • fiber 7.1 g
  • sodium 390 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 400°. Place butternut and banana squash, cut side up, in a 12- by 17-in. roasting pan (or divide squash evenly between two 9- by 13-in. pans). Add boiling water to pan to a depth of 1/2 in.; cover tightly with foil. Bake until squash is very soft when pierced, about 1 hour. Remove squash from pan, drain briefly, and set aside until cool enough to handle.

  2. Meanwhile, place chipotle chile in a small bowl; add boiling water to cover. Let stand 5 minutes; drain.

  3. Combine chipotle, broth, ancho chile powder, and habanero in a 5- to 6-qt. pan over high heat. Bring to a boil, cover, and simmer 20 minutes. With a slotted spoon, remove chipotle and habanero chiles; discard.

  4. Scrape cooked squash from rind. Whirl squash in batches in a blender or food processor until very smooth. Add squash purée and lime juice to broth mixture.

  5. Add zucchini to soup and stir often over medium-high heat until soup simmers and zucchini are tender when pierced, about 10 minutes (20 minutes if reheating).

  6. Ladle soup into 1 large bowl or individual serving bowls. Top decoratively with chile garnish and sour cream, or offer both to add to taste.

  7. Make ahead: Cover and chill up to 1 day.

  8. Note: Nutritional analysis is per 1-cup serving.