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

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Ina Garten

Caramelized 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 and Corn Soup

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

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories