Real Recipes From Real Home Cooks ®

southwest butternut squash soup

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

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

(1 rating)
yield 5 (one cup) Servings
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For southwest butternut squash soup

  • 2 lb
    butternut squash, cut in half lengthwise; seeds and pulp removed
  • 1 Tbsp
    extra virgin olive oil
  • 1 md
    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

How To Make southwest butternut squash soup

  • 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.
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