southwest butternut squash soup
(1 rating)
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
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(1 rating)
yield
5 (one cup) Servings
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For southwest butternut squash soup
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2 lbbutternut squash, cut in half lengthwise; seeds and pulp removed
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1 Tbspextra virgin olive oil
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1 mdonion, chopped
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1 Tbspfresh grated ginger
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3 cvegetable or chicken stock
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1/2 cdark beer
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3/4 csalsa
- TOPPINGS
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salsa
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sour cream
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ground cumin
How To Make southwest butternut squash soup
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1Place 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.
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2Meanwhile 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.
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3Cool squash in ice cold water, drain well. Scoop the cooled squash from the skin and stir into the broth.
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4Place 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.
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5Note: *An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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