Tex-Mex Butternut Squash Soup
Recipe type: Main Dish
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: Makes 6-8 servings
Creamy and luscious squash soup with Tex-Mex garnishes!
  • 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
  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.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2012/03/tex-mex-butternut-squash-soup.html