Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Southwestern Butternut Squash Soup

kept byhawk206
recipe byThe Kitchn

Recipe Notes
If you have time, try roasting the butternut squash before adding it to the soup. Toss with a little olive oil, spread on a baking sheet, and roast at 400°F until the sides of the squash show color. This gives the soup an extra roasty flavor.
Vegan Version: For a vegan soup, make this with vegetable broth and nix the sour cream topping.
Meat-Eater Version: I also love this soup with cooked sausage or bacon stirred in after the soup is pureed.


1 large (3 pound) butternut squash
1 tablespoon olive oil
1 large yellow onion, diced
1 medium red bell pepper, diced
2 jalapeño peppers, seeds discarded and diced
3 cloves garlic, minced
2 teaspoons cumin
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon smoked paprika (regular paprika is also fine)
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper, optional
4 cups vegetable or chicken stock
Juice from 1 orange
Juice from 1 lime
Soup toppings: chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook