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Sunday, September 23, 2012

Squash Fiesta Soup

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I love salsa.

So much I would pair it with almost any dish. I probably like it so much because I was raised to love onions, cilantro, and garlic.
Garnished with cilantro to accent the deep orange of the squash

Also Mexican has been a staple in my family. I've known how to fold a burrito since I was in the 2nd grade. No, I'm not Mexican. But if I was, I wouldn't regret it. Mexican is the best kind of food. Sweet, spicy, and tangy. Oh my goodness. I'm beginning to drool. I'll just stop here and let you try this wonderful, amazing, dazzling soup.

2 Tbs. olive oil
1 c. chopped onion
1 c. chopped red pepper
1 c. chopped tomato (I used 1 can of diced tomatoes w/ juice)
5 c. large cubes fresh butternut squash (or pumpkin)
1 c. tomato sauce
2 tsp. chopped garlic
1 Tbs. chopped jalapenos (jarred, not fresh)
¼ tsp. cumin
½ tsp. Tabasco or hot sauce
6 c. vegetable stock (I used chicken broth)
1 c. shredded chicken or turkey
¼ c. coarsely chopped avocado
fresh cilantro for garnish

1. Saute onion and peppers in oil until wilted.  Add tomatoes, squash, tomato sauce, garlic, jalapeno, cumin, hot sauce and stock. 
2. Bring to a boil then cover and simmer until squash is tender, approximately 15-20 minutes (test by piercing squash with a fork).
3. Puree soup with a hand-blender or Vita-Mix. Or omit this step for a chunkier soup.

Inquiry of the Day:

Are you a fan of Mexican food?

It's one of my favorite types of food. I adore chips with salsa and think it's the perfect afternoon snack on a hot day (well, it doesn't have to be hot). 


  1. Yumm! I love the idea of adding a little spice to squash soup. I agree, I am a huge fan of Mexican food as well!

    1. This soup is especially great during chilly fall or winter days. It warms you right up! I might be having some for lunch later, because we got our first frost already. :( I hope my garden is still okay and the frost didn't kill any veggies yet!

      Thanks for visiting! Have a great day!


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