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Spicy Butternut Squash Soup

Posted Mar 25 2008 11:19am

Last spring our neighbor shared some vegetable seeds to use in our garden. This included some butternut squash seeds. About a week ago we harvested our only one and I look forward to making a delicious and healthy soup with it that I have included below. To me, this soup really says autumn. The soup is very nutritious containing beta carotene, fiber and few calories. If you don’t have local orange squash, try using pumpkin. Serve with corn bread or warm tortillas.

Spicy Butternut Squash Soup

3 cups peeled, cooked and pureed squash

4 cups water

1 tablespoon oil

2 cups minced onion

1 large bell pepper, minced

2 large cloves garlic, minced

1 teaspoon salt

1 tablespoon chili powder

2-3 tablespoon fresh lime juice

Freshly ground black pepper

Toppings: lightly toasted pumpkin seeds, finely minced scallions, yogurt and grated cheese

Combine squash and water in soup pot. Partially cover and heat gently, stirring often. Heat the oil in a medium skillet and add onion and bell pepper. Saute’ over medium heat for 5 minutes. Add garlic, salt and chile powder. Stir and cook. Cook over low heat for more than 10 minutes, stirring frequently, until vegetables are tender. Add the saute’ and lime juice to the soup. Stir well and cover. Simmer for 10 minutes. Season to taste with black pepper and adjust other seasonings if necessary. Serve hot and add toppings of choice.
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