Butternut Squash Tortilla Soup


  • Lime wedges
  • Toppings: tortilla chips or strips, shredded cooked chicken, crumbled feta cheese or queso fresco (fresh Mexican cheese), diced avocado, and sour cream
  • 2 cups fresh cilantro leaves
  • 6 cups chicken broth
  • 1 (14.5-oz.) can petite diced tomatoes, drained
  • 1 (2-lb.) butternut squash, peeled and cut into ½-inch cubes
  • 1 tablespoon tomato paste
  • + 5 more ingredients
    • 1 tablespoon ground cumin
    • 4 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 jalapeño pepper, seeded and chopped
    • 1 large red onion, chopped

Sauté onion and jalapeño pepper in hot olive oil in a large Dutch oven over medium heat 5 minutes or until tender. Add mince garlic, cumin, and tomato paste; sauté 2 minutes. Add butternut squash and diced tomatoes. Cook, stirring often, 10 minutes. Add chicken broth, and bring to a boil. Reduce ...

View full recipe at SpringPad


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