Butternut squash soup is not a soup that I grew up with, ….but this New Mexico Butternut Squash Soup has earned it’s place in my recipe box!
My grandma on my Mother’s side (or my Mother’s Mother), made this soup… but I usually turned up my nose when I watched her prepare the squash.
However, I have always used different squashes to decorate my cornucopia or to place with my pumpkin displays.
I liked the way the large, pale beige-y color… with it’s crooked neck and big bottom… looked beside my pumpkins and other colored squashes.
Perhaps, I related to the big bottom and felt the need to include this odd looking butternut squash in my Fall decorating as soon as it started appearing in my supermarket and Farmer’s Markets! 😉
Whatever, the reason….soups define Autumn!
I love watching large orange and yellow leaves drift from the trees and even though we live in Florida, there are still trees that shed their colored leaves.
It is just not as spectacular as the Autumn Foliage in New England and in the Midwest!
I love creamy soups from the chowders of the MidAtlantic area and I love the spicy soups of the Southwest area!
This recipe combines both… and the butternut squash gets to shine!
I have tasted butternut squash soup that has a definite flavor but which also tastes a bit bland.
So I have spiced it up with a little Southwestern, (New Mexico in particular) flair.
The first thing I have heard from those who have worked with these large squashes is how hard it is to prepare before cooking.
Not true….just cut off the top and bottom and slice in half. Then scoop out the seeds and place the cut side down on a cutting board and peel with a vegetable peeler!
Just remember to use a sharp knife when cutting into cubes.
And the good news is, the cubing can be done a few days ahead and stored in the fridge until you are ready to use.
AND…another bit of good news….this soup adapts readily to a paleo diet or vegan soup if you use vegetable broth instead of chicken broth.
AND…if you think you need to see meat chunks in your soup…try adding crumbled, cooked sausage after the soup is pureed.
See? Something for everyone!
Perhaps this could go on your Thanksgiving table…after all, it is a Fall veggie!
So dear readers…do you like Butternut squash?
If, not…please try this recipe and I think you will come away with a better opinion of this vegetable.
And perhaps you will cook with it as well as use it for your Fall Decor! 🙂
Have a great week-end!
- 1 butternut squash (about 2 pounds)
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 chopped jalapeño peppers, seeds removed
- 2 cloves garlic, chopped
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/4 teaspoon chipotle pepper
- 4 cups of chicken stock
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 1 lime, juiced
- Cut the top and bottom off the squash and slice down the middle...remove the seeds and chop into 1 inch cubes. Using a vegetable peeler or sharp knife, remove the skins.
- Toss the cubed squash in olive oil and spread on a baking sheet in a 425 degree oven until the squash is soft and has some roasted color
- Meanwhile, in a large pot, saute the onions and jalapenos in olive oil for about 7-8 minutes
- Add the garlic, cumin, oregano, paprika, cinnamon, chipotle pepper and salt and white pepper and cook for about a minute until the flavors begin to blend.
- Remove the roasted squash from the oven and add to the onion and spice mixture.
- Add the chicken stock to the mixture, and bring to a boil, before reducing the heat to a low simmer.
- Cool the soup slightly before adding to a blender or food processor to puree. (I use a stick blender right in the pot)
- When the consistency of the soup is to your liking....add the lime juice.
- Before serving, I like to add a little sour cream, sliced green onions and cilantro...makes it pretty and tastes good too!
- You can cube the squash a few days ahead and store in fridge until ready to make the soup.