Tex-Mex Butternut Squash Soup
(from castro15’s recipe box)
Garnish with grilled corn kernels.
Caramelize some diced red onion for additional garnish.
For a little more spice, use a serrano or habanero in place of the jalapeno.
Categories: Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 1 large butternut squash, peeled, seeded, and cut into chunks
- 1 red bell pepper, seeded and finely diced
- 1 jalapeno, some seeds and membranes removed, finely minced
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 6 cups chicken broth
- Crumbled Cotija cheese, for serving
- Pomegranate seeds, for serving
- Mexican crema, for serving
- Cilantro leaves, for serving
Directions
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In a Dutch oven, heat the olive oil over medium-high heat. Add the onion, and saute until it begins to soften, about 4 minutes.
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Add the squash and bell pepper. Cook, stirring occasionally, for about 5 minutes, until the squash starts getting brown edges. Add the jalapeno and garlic and stir and cook for another minute or so.
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Add the cumin, chili powder, salt and pepper and stir and cook for another minute or so to toast the spices. Add the broth, stir and bring to a boil.
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Turn the heat to low and simmer the soup for 15-20 minutes, until the squash is very tender. Use an immersion blender and blend the soup. Pour into a bowl and get ready to garnish!
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Add some crumbled Cotija, sprinkle on some pomegranate seeds and use a spoon to drizzle the crema in any swirly design you want. Sprinkle on some cilantro leaves.