Recipes - print - Butternut Salsa Soup

Butternut Salsa Soup - Recipe

The sweetness of butternut squash and a little heat (or a lot) from the salsa and chili powder are a wonderfully warming combination.
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Butternut Salsa Soup Recipe
  • Chop onion. Heat oil or butter in saucepan and add onion, chili powder and pepper. Stir and let cook (medium heat) for about 5 minutes.
  • While the onion cooks, peel the squash and remove strings and seeds from cavity. Cut crosswise into slices about 1" thick. Cut the slices into 1" pieces.
  • Add squash, stock and water to onions. Cook until squash is very soft, 15 - 20 minutes. PureĆ© with an immersion blender or in batches in a blender or food processor. If soup is too thick, add water to reach desired consistency. Taste for seasoning, add salt if needed.
  • To serve, ladle into bowls and add 2 tablespoons salsa to the center of each bowl.
Prep Time: 15 minutes
Cook Time: 25 minutes
Container: saucepan, blender or food processer
Servings: 4
Serving Size: 1 cup
-1 large onion
-1 tablespoon oil or butter
-1 teaspoon chili powder, or to taste
-1/2 teaspoon black pepper, preferably freshly ground
-1 butternut squash, about 2 lbs.
-2 cups water
-2 cups chicken or vegetable stock, or use all water
-1/2 cup salsa, purchased or homemade
- salt, as needed