Recipes · Soup

Mexican Butternut Squash Soup

First of all, I apologize for using “Mexican” as a descriptor. The only thing remotely “Mexican” about this is the jalapeño. Why didn’t I just say “spicy”? Because it doesn’t actually make the soup spicy. It just gives it a fabulously interesting flavor. Just ask my mom. She couldn’t tell there was an entire jalapeño in it until I told her, and she has low tolerance for spiciness.

The basic recipe is nothing more than something I pulled out of a cook book on the kitchen shelf, on a day I didn’t feel like roaming Pinterest for 20 minutes just to find the Perfect Recipe. Because sometimes when you have a butternut squash, you just want to eat it as soon as physically possible, with whatever recipe you can find first.

The jalapeño went in on a whim. We bought a couple of them recently, inspired by living in a Spanish-speaking country, and I’ve been trying to find ways to use them up before they go bad. Could you make this soup without the hot pepper? Yes. But will it be half as good? No. Just trust me on this. Use the jalapeño.

~~~

Mexican Butternut Squash Soup

Makes: 4-5 servings

Ingredients:

3 tbsp butter or oil
1 small onion (or 1/2 of a large onion), diced
3 tsp powdered ginger
1 butternut squash, baked in the oven at 350°F for an hour (or until soft), with the seeds scooped out and the skin peeled off
1 fresh jalapeño, de-seeded (the seeds are the spiciest part — if you touch them without gloves on, do not rub your eye unless you want lowkey pepperspray sensations on your face)
4 cups chicken broth or vegetable broth
A pinch of salt

Instructions:

  • Heat butter or oil in a pot, then sauté the onions in it until soft.
  • Add the ginger and stir, cooking a little more.
  • Add the butternut squash, jalapeño, and 3 of the cups of broth. Simmer for 20 minutes.
  • Blend the mixture, either by pouring it into a blender or by using one of those handheld blender things. Make sure to pulverize it really well.
  • Pour the mixture back into the pot and add the other 1 cup of broth, as well as a pinch of salt.
  • Stir it all up and heat for a couple more minutes, until you’re ready to eat.

 

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