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Tex Mex Butternut Squash Soup

Prep Time
40 min
Yields
6 - 8 servings

A make-ahead butternut squash soup with a kick.

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ingredients

1
tbsp olive oil
1
onion, diced
1
large butternut squash, peeled, seeded and diced
1
red bell pepper, seeded and diced
2
cloves garlic, minced
1
jalapeno, seeded and finely chopped
4
cups chicken broth
½
tsp ground cumin
½
tsp chili powder
½
tsp kosher salt
½
tsp freshly ground black pepper
½
cup crema
½
cup crumbled cotija cheese
½
cup finely chopped fresh cilantro
½
cup pomegranate seeds
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directions

Step 1

Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. Add the garlic and jalapeno and cook for 1 more minute. Add the broth, cumin, chili powder, salt and pepper. Bring to a simmer and simmer until the squash is soft, about 15 minutes. Puree using an immersion blender.

Step 2

To serve immediately: Serve up in bowls and top with about 1 tablespoon each of the crema, cotija, cilantro and pomegranate seeds.

Step 3

If freezing, let cool completely, then pour into 3 to 4 quart bags and freeze. To serve: thaw a bag of the soup in the refrigerator, then heat in a pan or in the microwave. Top with the crema, cotija, cilantro and pomegranate seeds.

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