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You are here: Home / Soups / Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime Shrimp

Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime Shrimp

September 27, 2017 By Spices in My DNA 3 Comments

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Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime Shrimp
Raise your hand if you love butternut squash soup! It’s so velvety and delicious and I always make a ton of it this time of year. In a bunch of different ways! It’s so good.

I’ll be honest. Soup isn’t my favorite food group in the entire world. I’d rather eat something with more substance and texture. Some soups fit the bill, like this one of course, and heartier stews and chilis..do those count?

Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime Shrimp

This soup is SO velvety thanks to puréeing it in the blender, and thanks to coconut milk. That stuff makes everything so silky and wonderful. The flavor is slightly sweet and a little smoky from the chipotles in adobo. Don’t even get me started on the toppings.

Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime Shrimp

To feed my texture loving soul, I topped the soup with grilled corn (summery I know, but it’s been so hot here still!), and chili lime shrimp! I tossed the shrimp in some lime juice, lime zest, chili powder, salt, pepper, and olive oil. Incredibly simple ingredients, but big flavor. They taste amazing with this soup.

The corn is really simply rubbed with a little olive oil, salt, and pepper, and then grilled. One of my favorite things in the whole world.

Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime Shrimp

This is one of those meals that is perfect for the bridge from summer to fall. Because it’s still 85 degrees here. I’m totally in fall mode but I can always go for some more grilled corn.

It’s just too good! I know I say that about everything.

Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime Shrimp

I also added cilantro, sliced jalapeños, and an extra drizzle of coconut milk, so feel free to get crazy with even more toppings!

Print

Chipotle Butternut Squash Soup with Grilled Corn and Chili Lime Shrimp

This silky butternut squash soup is slightly sweet, it's smoky from the chipotle peppers, and it's topped with delicious chili lime shrimp and grilled corn!

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the shrimp

  • 1 pound shrimp, peeled and deveined
  • zest of 1/2 a lime
  • juice of 1 lime
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • drizzle of olive oil + 2 teaspoons

For the soup

  • 1 tablespoon olive oil
  • 8 cups cubed butternut squash (1/2'' cubes)
  • 1/2 of a large sweet onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 chipotle in adobo peppers, chopped (from the can)
  • 1 tablespoon adobo sauce (from the can)
  • 3 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • salt and pepper

For the toppings

  • 2 ears fresh corn, grilled
  • sliced jalapeño peppers
  • chopped cilantro
  • drizzle of coconut milk
  • lime wedges for serving

Instructions

  1. Begin by marinating the shrimp. In a medium bowl, combine the shrimp, lime zest, lime juice, chili powder, salt, pepper, and a drizzle of olive oil. Stir to combine and set aside.

  2. Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil, onion, garlic, and a pinch of salt and pepper, and sauté for 3 minutes, stirring frequently.

  3. Add the butternut squash, chipotle peppers, and adobo sauce and sauté for another 3 minutes.

  4. Add the vegetable broth and bring to a boil. Once boiling, reduce heat to medium, cover, and simmer for 20 minutes.

  5. Once soup has simmered for 20 minutes, stir in the coconut milk and let cool for a few minutes.

  6. Meanwhile, sauté the shrimp. Heat a skillet over medium-high heat and add the 2 teaspoons of olive oil. Once hot, add the shrimp. Cook for a minute or two per side, or until shrimp is pink and opaque. Set aside.

  7. Once the soup has cooled for a few minutes, transfer the soup to a high powdered blender and blend until smooth and creamy. Be very careful when blending hot liquids! Always keep a towel and a firm grip over the lid, and be very careful when removing the lid. Season to taste with salt and pepper and blend again if need be.

  8. Top soup with shrimp, grilled corn, chopped cilantro, sliced jalapeños, a drizzle of coconut milk, and a squeeze of lime!*To grill my corn, I always rub it with olive oil and season it with salt and pepper, and grill on all sides until the desired "char" is achieved.

Recipe Notes

*To grill my corn, I always rub it with olive oil and season it with salt and pepper, and grill on all sides until the desired "char" is achieved.

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Filed Under: Clean Eats, Main Course Recipes, Seafood, Soups Tagged With: butternut squash, coconut milk, dinner, easy, fall food, fall recipe, gluten free, healthy, lunch, seafood, shrimp, soup

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Reader Interactions

Comments

  1. Patti

    October 20, 2019 at 7:10 pm

    Made this tonight. I’m a bit heat-adverse so I found it a bit too spicy for my taste. But I love the other flavors. Wondered if you’ve ever made this without the peppers/adobo? Would it be too plain?

    Reply
    • Spices in My DNA

      October 21, 2019 at 4:56 pm

      Hi Patti! I’ve never made it without the chipotles, but if you don’t like things too spicy, you could use 1 pepper instead of 2! Or omit them if you really don’t like any heat. It’s totally personal preference! It really gives a lot of the flavor to the soup so I’d be hesitant to omit them completely. Let me know if you try it again!

      Reply

Trackbacks

  1. six guilt-free hacks for the meals you enjoy – Nessa Clark says:
    November 22, 2020 at 11:51 pm

    […] paired the grilled cheese sandwich with this awesome butternut squash soup recipe by Spices in my DNA with chili lime shrimp, and it was divine! Usually I find that I’m rather hungry after having […]

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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