Tex Mex Butternut Squash Soup

  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

1 tablespoon 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 

1/2 teaspoon ground cumin 

1/2 teaspoon chili powder 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 cup crema 

1/2 cup crumbled cotija cheese

1/2 cup finely chopped fresh cilantro 

1/2 cup pomegranate seeds 

Directions

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

Butternut Squash Soup

Butternut Squash Soup

Roasted Butternut Squash

Coconut Curried Butternut Squash Soup

Butternut Squash and Apple Soup

Roasted Butternut Squash Soup

Caramelized Butternut Squash

Instant Pot Butternut Squash Soup