Save Recipe Print
Tex Mex Butternut Squash Soup
Total:
40 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
40 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

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

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.

Categories:

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Tex-Mex Summer Squash Casserole

Recipe courtesy of EatingWell.com

Tex-Mex Bean Soup with Rice

Recipe courtesy of Food Network Kitchen

Tex Mex Chicken Taco Soup

Recipe courtesy of Lauren Ogles

Tex-Mex Shrimp Fajitas with Squash and Zucchini

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories