Tex Mex Butternut Squash Soup Recipe

This creamy Tex-Mex Butternut Squash Soup is made with sweet butternut squash, red bell pepper, jalapeno, chili powder, and cumin. The result is a savory and slightly spicy soup with a velvety smooth texture, creating a perfect starter or light meal. It’s a cozy choice for a crisp autumn evening and makes enough for 6 to 8 servings.

Tex-Mex Butternut Squash Soup Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 large butternut squash, peeled, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and finely chopped
• 4 cups chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Toppings:

• 1/2 cup crema
• 1/2 cup crumbled cotija cheese
• 1/2 cup finely chopped fresh cilantro
• 1/2 cup pomegranate seeds

How To Make Tex-Mex Butternut Squash Soup

1. Sauté the aromatics: Add the olive oil to a large pot over medium-high heat. Add the onions and cook for about 5 minutes, until they begin to soften.
2. Cook the vegetables: Add the diced squash and bell peppers to the pot. Cook, stirring occasionally, for 5 to 7 minutes until they start to brown slightly. Stir in the garlic and jalapeno and cook for one more minute until fragrant.
3. Simmer the soup: Pour in the chicken broth and add the cumin, chili powder, salt, and pepper. Bring the mixture to a simmer and cook for about 15 minutes, or until the squash is soft enough to be easily pierced with a fork.
4. Blend until smooth: Use an immersion blender to puree the soup directly in the pot until it is completely smooth and velvety.
5. Serve and garnish: Ladle the hot soup into bowls. Top each serving with a tablespoon of crema, a sprinkle of cotija cheese, fresh cilantro, and pomegranate seeds before serving.

Recipe Tips

• For Deeper Flavor, Roast First: For an even richer, sweeter flavor, you can roast the diced butternut squash and peppers on a sheet pan at 400°F (200°C) until tender and caramelized before adding them to the pot.
• Safe Blending Technique: An immersion blender is easiest, but a regular blender works too. If using a standard blender, let the soup cool slightly first. Blend in small batches and be sure to vent the lid to allow steam to escape, preventing pressure buildup.
• Control the Spice Level: The heat in this soup comes from the jalapeno. For a mild soup, make sure you remove all seeds and white membranes. For a spicier kick, leave a few seeds in.
• Don’t Skip the Toppings: The toppings are essential for the full Tex-Mex experience. The cool crema, salty cotija, fresh cilantro, and sweet-tart pomegranate seeds provide a wonderful contrast in flavor and texture to the warm, creamy soup.

What To Serve Tex-Mex Butternut Squash Soup

This soup is fantastic on its own, but it also pairs well with a few simple sides. Serve it with warm cornbread or crusty bread for dipping. Crispy tortilla strips or cheese quesadillas make a great companion for a more filling meal. For a lighter option, a simple side salad with a zesty lime vinaigrette would be a refreshing contrast.

How To Store Tex-Mex Butternut Squash Soup Leftovers

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep the toppings separate and add them just before serving.
• Freeze: This soup freezes beautifully. Allow it to cool completely, then pour it into freezer-safe bags or containers, leaving a little space for expansion. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat gently on the stove or in the microwave.

Tex-Mex Butternut Squash Soup Nutrition Facts

Serving size: 1 cup

• Calories: 195 kcal
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 550mg
• Total Carbohydrate: 22g
• Dietary Fiber: 5g
• Sugars: 8g
• Protein: 5g

Frequently Asked Questions

• Can I make this soup vegan? Absolutely. To make it vegan, simply substitute vegetable broth for the chicken broth. For the toppings, use a plant-based crema or full-fat coconut milk and either omit the cotija cheese or use a vegan crumbled cheese alternative.
• What is a good substitute for cotija cheese? Cotija is a hard, crumbly, and salty Mexican cheese. If you can’t find it, crumbled feta cheese is the best and most widely available substitute.
• Can I use frozen butternut squash? Yes, using pre-cut frozen butternut squash is a great way to save time. You can add it directly to the pot from the freezer, though you may need to increase the simmering time by a few minutes to ensure it becomes fully tender.
• What if I don’t have crema? Mexican crema is similar to sour cream but is thinner and less tangy. You can use sour cream (you may want to thin it with a splash of milk) or crème fraîche as a substitute.

Try More Recipes:

• Tex-Mex Meatball Soup Recipe
• Tomato Soup 2.0 Recipe
• Tomato Soup With Parmesan Croutons Recipe