SOUTHWESTERN BUTTERNUT SQUASH SOUP

Butternut squash has vitamin A, vitamin C and beta-carotene . It is a good source of vitamin B6, potassium, manganese, and magnesium. I realize butternut squash is healthful, but it was a hard sell to my family. I finally developed a recipe even they will eat. I know by putting a southwest spin on a dish, my family will eat almost anything. Including my newest recipe, Southwestern Butternut Squash Soup. Enjoy!

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RECIPE

Ingredients:
• 1½ pounds butternut squash, peeled, seeded, and cut into equal size chunks
• 1 Tbsp. safflower oil (or spray generously with Pam®)
• ½ cup onion, sliced
• ¼ cup sweet pepper, chopped (I used an orange pepper to preserve that lovely orange color)
• 1 tsp. Kosher salt or pink Himalayan salt
• 1 Tbsp. Chili seasoning mix (I use Bloemer’s brand)
• 1 quart vegetable stock (or chicken stock)
• 1 Tbsp. lime or lemon juice
• (optional) Cilantro for garnish
• (optional) sour cream for garnish

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Directions:
1. Heat the oil in the bottom of a 4 quart pot.
2. Add onions and peppers. Cook for 1 minute over medium heat.
3. Add squash to the pot. Salt.100_1090
4. Reduce heat to low, cover, and steam until squash is fork-tender* (approximately 30 minutes)
5. Remove from heat. Stir in half of the stock and deglaze the pan with a wooden spoon or spatula.
6. Ladle the squash into a Vitamix (or food processor). Puree until smooth. Don’t overfill container. If necessary, process in batches.100_1091
7. Return squash puree to the pot, add the chili seasoning mix1, and stir.
8. Return the pot to medium heat and add the remaining stock. Cook until heated through, stirring occasionally to combine. For a thicker soup, simmer until soup reduces.
9. Remove pot from heat. Stir in the lime juice and serve with a sour cream and cilantro garnish with tortilla chips on the side.

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Yum!
Variations:
Kick up the heat level by adding a seeded and thinly sliced jalapeño pepper garnish.
1Vitamix users: During the pureeing of the squash, add the chili seasoning. Then to rinse the container, Add the rest of the stock to the container, run just enough to remove the stuck on squash, then pour into the pot.
*If your cookware isn’t waterless, add one cup of the vegetable stock to steam the squash.

5 Comments

Filed under Chili and Stew, Cilantro, cooking, Healthful Eating, Mexican, Recipes, Soups & Stews

5 responses to “SOUTHWESTERN BUTTERNUT SQUASH SOUP

  1. Not being a southwestern food fan, I think I’ll stick with my original butternut squash recipe. But thanks for this variation.

    • Nancy, just omit the chili seasoning and substitute whatever spice you prefer, such as grated ginger and a dash of soy sauce for an Asian twist. Thanks for visiting the “kitchen” today!

  2. Looks great to me! (Weird that someone would come on here to say that they like their own recipe better..rude..just sayin’..learn some manners.)

  3. Pingback: Southwest Butternut Squash Soup  | HASTY TASTY MEALS KITCHEN

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