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Butternut Salsa Soup Recipe

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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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Servings:
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Ingredients
  • 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
Container:saucepan, blender or food processer
Directions
PREP
15 mins
COOK
25 mins
READY IN
40 mins
  • 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. Pureé 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.
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