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You are here: Home / Recipes / Tex-Mex Butternut Squash Soup

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Tex-Mex Butternut Squash Soup

Tex-Mex butternut squash soup is a comforting bowl of flavor! With sweet potatoes, butternut squash, a touch of spice from habanero, and delicious southwest spices.

Today’s post is short and sweet, because I want you to get out and enjoy the FIRST DAY OF SPRING!! Can you tell I’m extremely excited?! It’s cause I am.

I’m ready to say goodbye to winter, and this Tex-Mex butternut squash soup is the farewell.

It may just be the last comforting, warm soup recipe you’ll see on the blog for a while. I’m ready for cold soups, salads, sandwiches, and lobster rolls! I’m ready for feeling gritty sand between my toes and the warm sunshine on my face. So, are you ready to say goodbye to winter with me?

This soup layers sweet potatoes and earthy squash, bringing heat from dried habaneros, and a great mirepoix. You can use homemade stock or store bought, whichever you have on hand.

Why Tex-Mex? I have no clue. What makes a dish Texan-Mexican? Is it because I added hot peppers, corn chips, and hot sauce? It might not be real Tex-Mex, but it’s close enough for me!

Please let me know what you think about this Tex-Mex butternut squash soup recipe!

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Tex-Mex Butternut Squash Soup
Author: Marnely Murray
Recipe type: Main Dish
Cuisine: Soup
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
Serves: Makes 6-8 servings
 
Creamy and luscious squash soup with Tex-Mex garnishes!
Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 small carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 liters stock (chicken, beef, or vegetable)
  • 1 dried habanero pepper
  • 1 small butternut squash, peeled, seeded, and chopped
  • 1 small sweet potato, peeled and chopped
  • salt & peppers to taste
  • Garnishes: Cheese, Blue Corn Chips, Hot Sauce
Instructions
  1. In a medium sauce pot, heat olive oil and add onions, carrots, and celery. Make sure they are consistent in size, but shape does not matter, as everything will be pureed.
  2. Cook until onions are translucent.
  3. Add stock and dried whole habanero pepper (you can omit this for less heat). Simmer for 10 minutes, until it comes up to a slow boil.
  4. Add squash and sweet potato. Cook for 20-30 minutes, until tender. Season with salt and pepper. Taste! Remove the dried habanero. If not, it will get pureed and be overwhelming in the soup.
  5. Using an immersion blender or regular blender, puree the soup while hot. Transfer back to pot and slowly simmer until ready to serve. Re-season if needed.
  6. To serve: Serve in deep bowls and top with your favorite cheese, blue corn chips for color and hot sauce for another layer of flavorful heat.
3.5.3208

More spicy soup recipes to try:

Spicy Red Beans Pork Chili

Emeril’s Spicy Vegetable Coconut Curry

Best Healthy Turkey Chili

 


18 Comments

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Comments

  1. Junia says

    March 28, 2012 at 3:50 pm

    i can always leave it to you to add a spicy twist to anything. love the habanero kick!

    Reply
  2. Bianca @ Confessions of a Chocoholic says

    March 22, 2012 at 12:03 am

    I love butternut squash soup, it’s a great idea that you made it tex-mex!

    Reply
  3. Karriann says

    March 21, 2012 at 1:22 pm

    This looks delicious! Can I have a bowl please? :)

    “Spice it Up”

    Reply
  4. Karen says

    March 21, 2012 at 5:13 am

    I don’t think we can really say goodbye to a winter that we never had!! It’s actually finally been chilly the last couple days here in CA, but otherwise very mild. However, I don’t care what the weather is, I could eat this soup all year!

    Reply
  5. @Mango_Queen says

    March 21, 2012 at 1:46 am

    Oh I want this butternut squash soup so badly! This looks amazing. Thanks for sharing, Nelly!

    Reply
  6. Terra says

    March 21, 2012 at 1:29 am

    What a fun idea to make squash soup tex-mex style, love that!!! Looks delicious:-) Hugs, Terra

    Reply
  7. Sam Henderson says

    March 21, 2012 at 1:13 am

    Well, that looks TASTY! Well done.

    Reply
  8. Maureen says

    March 21, 2012 at 12:44 am

    snif….

    you say goodbye and I say hello

    I’m not ready for winter one single bit.

    Your soup sounds SO good. I looked at the photo (of course) before reading the post and wondered what the heck you’d garnished it with. Brilliant!

    Reply
  9. Queentob says

    March 21, 2012 at 12:34 am

    I would have never thought Tex Mex butternut squash, but it sounds delish!

    Reply
  10. Jessie says

    March 20, 2012 at 10:06 pm

    You are my hero. This is going on my list for this week. I am a tex mex fiend and have to use up squash that my parents gave me from their garden.

    Reply
  11. Close to Home says

    March 20, 2012 at 4:30 pm

    I welcome spring with allergies!! just had my first asparagus come into the garden, if we are talking food!!

    Reply
  12. Stephanie Templeman says

    March 20, 2012 at 3:38 pm

    This soup is beautiful! The contrast of colors is great! I think this would be the perfect recipe to try in our soggy wet weather.
    Thank you for the great recipe!

    Reply
  13. moo77hb says

    March 20, 2012 at 3:25 pm

    That looks so good right now! It is a cold chilly day and we all have the flu so this would be terrific! Great post!

    Reply
  14. Marla Z. says

    March 20, 2012 at 3:20 pm

    Yummo !! I want a bowl!

    Reply
  15. Rose Powell says

    March 20, 2012 at 3:20 pm

    The pictures you post are your blog look absolutely gorgeous and enticing. The recipe seems relatively easy too! I say goodbye to winter by getting a pedicure and exposing the toes :)

    Reply
  16. Cheap Ethnic Eatz says

    March 20, 2012 at 2:45 pm

    Gorgeous soup and great blog, first visit. YES good bye winter, welcome spring!

    Reply
  17. DessertForTwo says

    March 20, 2012 at 1:32 pm

    I would absolutely adore the tex-mex flavors of this dish! My blood is tex-mex! :)

    Reply

Trackbacks

  1. Winter Squash Recipe Roundup - Savory Simple says:
    November 9, 2013 at 10:25 pm

    […] – Baked Spaghetti Squash and Cheese Farmgirl Gourmet – Kahlúa Pumpkin Pietini Cooking with Books – Tex-Mex Butternut Squash Soup Foodness Gracious – Pumpkin Caramel Panna Cotta Garlic Girl – Flaky Spaghetti Squash […]

    Reply

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