South of the Border Squash Soup


  • 2 tbsps. margarine or butter
  • 2 medium onions, chopped
  • 1 medium carrot, chopped (about 1/2 cup)
  • 2 garlic cloves, chopped
  • 1 butternut squash (about 2 1/2lbs.), peeled, seeded, and cubed – 2 jalapeno peppers, seeded and chopped
  • 5 cups low-sodium chicken broth
  • 1 cup tomato puree
  • 1/4 tsp. black pepper
  • Salt to taste (optional)
  • 2 limes, cut into wedges


  1. In a large saucepan, melt margarine over medium heat. Add onions, carrots, and garlic, and cook for 3 minutes. Cover pan. Reduce heat to low and cook for 3 or 4 minutes longer, or until vegetables are soft.
  2. Stir in butternut squash, jalapenos, chicken broth, and tomato puree.
  3. Bring to a simmer; cook for 30 minutes.
  4. Mash squash to a chunky puree with a potato masher or back of a spoon. Season to taste with black pepper and salt (optional).
  5. Ladle into bowls and pass lime wedges seperately to be squeezed into each bowl of soup.


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