Butternut squash is so rich and delicious - here's my take on a classic butternut squash soup with a Tex-Mex feel!
Yield 6-8 servings
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hour 15 minutes
Recommended equipment: baking sheet, small saucepan, dutch oven, blender or immersion blender
1 tablespoon of olive oil
1 onion, diced
1 butternut squash, peeled, seeded, and diced
1 red bell pepper, seeded and diced
2 cloves of garlic, minced
1 jalapeño, seeded and diced
4 cups of low sodium chicken stock
½ teaspoon of ground cumin
½ teaspoon of chili powder
Salt and pepper
1 tablespoon of Greek yogurt per bowl of soup
1/4 cup of finely chopped fresh cilantro
Preheat your oven to 425℉
Toss the squash with olive oil, salt, and pepper and arrange on a baking sheet, make sure not to overcrowd the squash or it will steam instead of roast.
Roast the squash for 40 minutes or until tender and browned.
Warm up stock on the stovetop in a small saucepan over low heat until it is not quite simmering.
Meanwhile, heat olive oil in a heavy-bottomed dutch oven over medium-low heat on your stovetop. Add the onions and season with a pinch of salt, stirring occasionally. Cook until the onions are translucent.
Add the red bell pepper and season with another pinch of salt, stirring occasionally until slightly browned, about 7 minutes.
Add the garlic, jalapeño, and a pinch of salt and cook until fragrant, about 1 minute.
Add the roasted butternut squash, chicken stock, cumin, chili powder, 2 tsp of salt, and 2 tsp of pepper.
Bring to a boil, then simmer for about 10 minutes until all the vegetables are very soft.
Using a blender or immersion blender, blend the soup until completely smooth. Season with salt and pepper to taste.
Return soup to the dutch oven and thin, if necessary, with additional stock until your desired consistency is reached.
To serve, top with greek yogurt, cilantro, and a drizzle of olive oil. Enjoy!