SmokeSho Cinnamon Chipotle Roasted Butternut Squash Soup Recipe

Silky, cozy, and a little dangerous—in the best way. Chipotle smoke + cinnamon warmth turn classic squash soup into a full-on fall flex.

Ready in: ~1 hour 30 minutes
Serves: 8

Why it slaps

SMOKESHOW’s chipotle + cinnamon profile gives sweet squash real backbone—smoky depth, gentle heat, and a round, aromatic finish. It tastes like a chef spent all day on it (you didn’t).

Ingredients

• 6 lb whole butternut squash

• 2 Tbsp olive oil

• 1 cup white onion, rough-chopped

• 1 cup leek or green onion, cleaned & rough-chopped

• ¼ cup SmokeSho (SMOKESHOW) spice rub

• 2 quarts chicken stock or broth (use veg stock to keep it vegetarian)

• 1 pint heavy whipping cream

• Kosher salt, to taste (optional)

Equipment

Rimmed sheet pans, foil, large stockpot (at least 6–8 qt), blender or immersion blender, ladle.

Directions

Roast the Squash

1. Preheat oven to 400°F (204°C).

2. Halve squash lengthwise; scoop out seeds (reserve for garnish).

3. Pan prep: Place halves cut-side down on sheet pans. Add ½ inch water to each pan and cover with foil.

4. Bake ~45 minutes until completely tender.

5. Rest 20 minutes on the tray. Scoop the flesh into a bowl; discard skins.

Build the Soup

1. Aromatics: In a large stockpot over medium heat, warm 2 Tbsp olive oil. Add onions + leeks and ¼ cup SmokeSho. Cook 3–4 minutes, stirring, until translucent and lightly golden.

2. Simmer: Add stock and the roasted squash. Reduce to medium-low and simmer 15 minutes to meld.

3. Creamy finish: Stir in the heavy cream and bring just to a gentle simmer.

4. Blend: Remove from heat. Purée very smooth with an immersion blender (or carefully in batches in a countertop blender).

5. Adjust & serve: Taste and season with salt if needed. If too thick, loosen with stock; if too thin, simmer a few minutes. Ladle into warm bowls and garnish.

Pro Tips

• Ultra-silky: For restaurant-level texture, pass the blended soup through a fine mesh strainer.

• Heat control: For a spicier bowl, finish with a pinch more SmokeSho after blending.

• Vegetarian swap: Use vegetable stock; the rest stays the same.

• Make-ahead: Flavors deepen overnight—ideal for parties and holidays.

Garnish: Toasted Squash Seeds (Do Not Toss!)

1. Rinse seeds well; pat dry.

2. Toss with 1–2 tsp olive oil + a pinch of SmokeSho.

3. Toast on a sheet pan at 400°F for 7–10 minutes until golden and crisp.

4. Sprinkle on soup for crunch.
   Bonus: A spoon of sour cream (or yogurt) on each bowl adds cool tang and texture.

What to serve with it

• Grilled cheese with sharp cheddar + apple slices

• Maple-glazed bacon crumbles on top (we see you)

• Simple arugula salad with lemon vinaigrette

Variations

• Coconut Cream & Lime: Swap heavy cream for 1 can full-fat coconut milk; finish with lime juice and cilantro.

• Brown-Butter Finish: Stir in 2–3 Tbsp brown butter after blending for nutty depth.

• Roast-Only Method: Skip the water/foil: oil the cut sides, roast cut-side up 45–60 min until caramelized; soup will be slightly sweeter and deeper.

Storage

• Fridge: 4–5 days in airtight containers.

• Freezer: Up to 3 months (cool completely first).

• Reheat: Low and slow on the stovetop; thin with stock as needed.