Butternut and Red Chile Soup | Print |
(12 votes, average 3.75 out of 5)




Makes 2 quarts, serving 6 to 8

  • 2 tablespoons vegetable oil
  • 1 medium-size butternut squash, about 3 pounds, halved, seeded, peeled, cut into 1-inch pieces (about 7 or 8 cups or 32 ounces)
  • 1 quart chicken or vegetable broth
  • 1 jar (16 ounces) Frontera Roasted Tomato Salsa (or Frontera Chipotle Pumpkin Salsa)
  • Salt to taste

  • For garnish:
  • ½ cup Mexican cream or sour cream thinned with a little milk
  • Chopped fresh cilantro
  • 2 cups popped popcorn, salty or sweet
  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add diced butternut squash and sauté until golden on all sides, about 10 minutes.
  2. Stir in broth and salsa. Heat to a boil. Reduce heat to low. Simmer, partly covered and stirring occasionally until squash is very tender, about 20 minutes.
  3. Use an immersion blender (or work in small batches in a blender) to puree soup to a creamy consistency. Thin soup with additional broth or water if needed to reach the consistency of heavy cream. Season to taste with salt.
  4. Serve in soup bowls garnished with a drizzle of cream and a sprinkling of cilantro and popcorn.