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Southwest Butternut Squash Soup

Russ Myers


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 vote

5 (one cup) Servings
20 Min
20 Min
Stove Top


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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


sour cream
ground cumin

How to Make Southwest Butternut Squash Soup


  • 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.
  • 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.
  • 3Cool squash in ice cold water, drain well.
    Scoop the cooled squash from the skin and stir into the broth.
  • 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.
  • 5Note:
    *An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.

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About Southwest Butternut Squash Soup

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

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