Southwest Butternut Squash Soup

Russ Myers

By
@Beegee1947

For the appearance and flavors of the "Old West" this recipe is a must have in your recipe book.
Everyone is sure to enjoy this soup


Featured Pinch Tips Video

Serves:

5 (one cup) Servings

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 lb
butternut squash, cut in half lengthwise; seeds and pulp removed
1 Tbsp
extra virgin olive oil
1 medium
onion, chopped
1 Tbsp
fresh grated ginger
3 c
vegetable or chicken stock
1/2 c
dark beer
3/4 c
salsa

TOPPINGS

salsa
sour cream
ground cumin

Directions Step-By-Step

1
Place squash cut side down in a baking dish with a small amount of water.
Microwave on high 20 minutes, or until skin is fork tender.
2
Meanwhile saute the onion and ginger in olive oil in a 4 quart Dutch Oven until the onion is tender.

Add the broth; cover and simmer for 10 minutes.

Stir in beer and salsa.
3
Cool squash in ice cold water, drain well.
Scoop the cooled squash from the skin and stir into the broth.
4
Place half of the soup mixture in a blender* and puree. Repeat with remaining soup mixture.

Return soup to the Dutch Oven and heat until ready to serve.

Garnish each serving with a spoonful of salsa, dollops of sour cream and a dusting of cumin.
5
Note:
*An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: Quick & Easy