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Southwest Butternut Squash Soup

Cuisine: American Southwest
Author: Eva Marie
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Ingredients

  • 1 butternut squash approx. 2 ½ -3 cups cooked squash
  • 1 cup onion chopped coarsely
  • 1/2 red pepper heaping 1/4 cup cooked
  • 1/2 poblano pepper 1/4 cup cooked
  • 3 cups water
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 tablespoon fresh sage minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Preheat oven to 400 degrees fahrenheit.
  • Heat the olive oil in a saucepan and add onions.
  • Sautee for five minutes, add garlic and cumin and cook for a few minutes until onions are translucent. Remove from heat.
  • Cut butternut squash in half and remove seeds.
  • Place the squash and peppers, cut side down, on a foil lined baking sheet that has been brushed or sprayed with a little olive oil.
  • Roast the peppers for 25-30 minutes and the squash for 45 minutes.
  • Once the squash is cool enough to handle, scoop the insides out and place in the pan with the onions and garlic.
  • Turn the heat back on to medium and add the water.
  • Simmer the vegetables for 10 minutes and then puree until smooth with an immersion blender, blender or food processor.
  • Remove the skin from the peppers and cut into a medium dice.
  • Add the peppers, fresh sage, salt and pepper to the soup and stir.
  • Add additional water if soup seems too thick.
  • Season to taste with salt, pepper and cumin as needed.
  • Serve with fresh herbs, sour cream and herbed croutons as desired.