Southwestern Winter Squash Soup

Total Time:
1 hr 30 min
25 min
1 hr 5 min

6 servings

  • 2 medium kabocha or butternut squash (about 4 pounds)
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 white corn tortillas, torn into large pieces
  • 4 carrots, chopped
  • 1 red onion, chopped
  • 1 red Fresno or jalapeno chile pepper, chopped (remove seeds for less heat)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 6 cups low-sodium chicken or vegetable broth
  • Assorted toppings:
  • Pomegranate seeds
  • Sliced scallions
  • Sour cream mixed with lime zest and juice
  • Toasted pepitas
  • Cooked bacon
  • Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper. Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin). Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin.

  • Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the carrots, red onion, chile, garlic, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion has softened, about 4 minutes.

  • Add the roasted squash, broth and 3 cups water. Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes. Remove from the heat and let cool slightly.

  • Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. (Or puree the soup in the pot with an immersion blender.) Add up to 1 cup water if the soup is too thick and reheat if needed. Season with salt and pepper. Serve with toppings.

  • Photograph by Justin Walker

You can make this soup up to 3 days ahead and refrigerate in an airtight container. Reheat over medium-low heat; thin with water or broth if necessary.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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