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Baja Butternut Squash Soup

Baja Butternut Squash Soup
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This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta.

Prep: 45 Minutes | Total Time: 1 Hour, 20 Minutes
  • 1 1/2 pounds
    butternut or other winter squash (1 small to medium)
  • 1 teaspoon
    canola oil
  • 2 stalks
    celery, chopped
  • 1 small
    onion, diced
  • carrot, chopped
  • 1 teaspoon
    ground cumin
  • 1/4-1/2 teaspoon
    ground chipotle chile
  • 1/8 teaspoon
    ground cloves
  • 6 cups
    vegetable broth
  • 1 teaspoon
    sea salt
  • 1/4 teaspoon
    freshly ground pepper
  • 1/2 cup
    nonfat plain yogurt
  • 2 tablespoons
    snipped fresh chives, or chopped parsley
  1. Preheat oven to 350°F.
  2. Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
  3. Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
  4. Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).


Nutritional Information
Serving Size: 3/4 cup each

Makes: 10 servings
  • Calories60
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates12 g
    • Dietary fiber3 g
  • Protein2 g
  • Sodium768 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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