Chipotle Lime Carrot & Butternut Squash Soup (DF, GF, Vegan)

January 28, 2019

This may sound a little dramatic, ok a lot dramatic, but... this may just be THE BEST soup you will ever put in your mouth. Like... you will steal everyone else's helping and hope they don't notice.

I promise it's worth you stopping everything you are doing right now to add this recipe's ingredients to your grocery list so you can make this asap. I regularly double this recipe and freeze the remaining half in individual wide-mouthed mason jars with plastic lids for easy lunch soups, yay me! Meal planning and batch cooking makes my future self very happy.

 

I had a similar soup at a local restaurant a few years ago. After many ooh's and mmm's, I knew I MUST eat this regularly. Shortly thereafter I got to work on my own version! The restaurant has since closed down but thankfully I had the soup enough times to be inspired by the flavors and be able to create a soup that, dare I say, is even better. 

 

This soup is creamy, flavorful, and spicy (mild option for kids or others who don't like spice), all while being dairy-free and gluten-free.

 

For instant pot owners, this soup is so quick and easy! Sauté the onions, chili powder and cumin until soft, then add all ingredients except the lime juice and cilantro/parsley. Cook on high pressure for 8 minutes. Quick release when timer is done. Working in batches, pour the cooked soup into a blender and blend until creamy then garnish bowls.

 

DON'T SKIP THE BLENDING.

 

Before blending:

Blending is a necessary step to get the super creamy texture you want. Lumps of carrots, squash and cashews are no bueno in this soup.

 

After blending:

 

Add lime juice and coconut/MCT oil and give one final stir. MCT oil has a low smoke point that's why you aren't cooking with it. Scoop the soup into bowls and top with chopped cilantro or parsley and course ground pepper.

 

Fat is REQUIRED for absorption of the antioxidants, vitamin A (as well as the other fat-soluble vitamins, D, E, and K) and beta-carotene in this recipe. Fat has SO many health benefits, so feel good about adding in the cashews, olive oil and coconut/MCT oil! 

 

 

Not an instant pot owner? No problem. I've provided stove top and slow cooker instructions as well. No excuses now, ha!

 

The chipotle peppers in adobo sauce is what really brings this soup to life. IF YOU LOVE YOURSELF, DO NOT OMIT THIS INGREDIENT. The San Marcos brand is my favorite but feel free to explore other brands if you are Whole-30 or Paleo as the San Marco brand does have a teensy bit of added sugar.

 

 

 

For my Plan To Eat friends, click this orange PTE button to import the recipe into your account.

 

 

 

You're gonna want to put this on your regular soup rotation, no doubt!

 

This soup is everything:

  • delicious

  • dairy-free

  • gluten-free

  • creamy

  • filling

  • high in fiber

  • rich in antioxidants

  • rich in beta-carotene

  • plant-heavy

  • and balanced in sweetness, spice, acidity, and saltiness

 

And this easy and quick Instant Pot-friendly soup fits many dietary styles:

  • Whole-30 approved (omit honey)

  • Paleo

  • Vegan

  • Vegetarian

  • Mediterranean

  • Low-carb

  • Whole foods plant-based

 

A spinach salad and some crusty sourdough bread (Bread SRSLY is our favorite!) would be a nice compliment to this soup but not necessary.

 

I'd love to hear how you like it!

 

Take care!

Natalie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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​© Nutrition By Natalie

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