Mexican Butternut Squash Soup/Caldo de Calabaza

Juliann Esquivel


One day I followed a recipe for butternut squash soup and when done it was way to bland to my families liking. A few days later back to my kitchen I went this recipe was born. My butternut squash soup was created experimenting with typical Latino spices. The results a spicy delicious, hearty & filling soup my family loved. I served it with my fried tortilla strips on top and a wedge of lime. It has Mexican spices and ingredients so I call it Mexican Butternut Squash Soup. It is easy and fast and so good. I believe you will love this soup if you like Butternut Squash soup. Enjoy, buen appetito


★★★★★ 1 vote

6 to 8
1 Hr
45 Min
Stove Top


  • 3 1/2 lb
    butternut squash, peeled seeded and cut into 2 or 3 inch cubes
  • 1 large
    sweet or vidalia onion cut in 4 quarters
  • 2 large
    carrots, peeled and cut into pieces
  • 3 clove
    fresh garlic smashed
  • 1 large
    jalapenos, seeded and cut into pieces
  • 1/4 c
    fresh diced parsley leaves
  • 1/4 c
    fresh diced cilantro leaves
  • 1 or 2 large
    bay leaves
  • 2 qt
    or two 32 ounce boxes of chicken broth such as swanson or college inn. if possible use homemade. option you may use vegetable broth as well.
  • 1 1/2 c
    unsweetened coconut milk. i prefer canned such as goya brand
  • 3 c
    fresh fried tortilla strips or store bought. i like to buy the multi colored tortilla strips.
  • 2 large
    limes cut in wedges to serve with soup
  • 1/4 c
    olive oil
  • 1/2 stick
  • 1 Tbsp
    sea salt
  • 1 tsp
    fresh ground black pepper
  • 1/2 tsp
    cumin powder
  • 1/2 tsp
    garlic powder
  • 1 small
    envelope goya sazon with culantro and achiote

How to Make Mexican Butternut Squash Soup/Caldo de Calabaza


  1. In a large heavy pot over medium flame heat the olive oil and butter then sauté the smashed garlic being careful not to scorch or burn it, when garlic is wilted somewhat add the cubed squash, carrots, onion, garlic, jalapeno pepper, cilantro and parsley. Saute the veggies a bit in the butter and oil mixture for about 1 minute.
  2. Next add all of the chicken broth, bay leaves salt, pepper, cumin powder, garlic powder, and packet of sazon seasoning. Cover reduce heat to medium and cook until veggies are fork tender.
  3. When squash is soft remove pot from flame and discard bay leaves. With an immersion blender gently blend all of the ingredients until all is pureed. If you don't have an immersion blender you can puree in a blender in batches on a low setting being careful not to splash hot ingredients on yourself. Once all is blended return mixture to pot add the coconut milk and mix and stir well. If soup is to thick you can add some more chicken broth or vegetable broth. Taste to see if seasonings are right salt and pepper. Simmer for 2 or 3 minutes more. Soup will now be ready to serve.
  4. Serve nice big bowls with fried tortilla strips on top and a wedge of lemon. Or you can serve with store bought tri color tortilla strips
    Also good with fritos chips on top if you don't have tortilla strips. Enjoy

Printable Recipe Card

About Mexican Butternut Squash Soup/Caldo de Calabaza

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Healthy

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