Tex Mex Butternut Squash Soup

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


  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.

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