Southwestern Winter Squash Soup
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 212
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 299 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 7 grams
- Protein
- 6 grams
- Sugar
- 10 grams
- Total: 1 hr 30 min
- Prep: 25 min
- Cook: 1 hr 5 min
Ingredients
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
Directions
- 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.