Fall and winter fruits and veggies like butternut squash are heartier than a lot of the produce of summer. This makes it easier to keep tons on hand without fear of spoiled produce!
2 medium onions, chopped
1 medium carrot, chopped
2 cloves of garlic, chopped
1 butternut squash, peeled, seeded and cubed
1-2 jalapenos, chopped
4-5 cups low sodium chicken broth
1 cup tomato puree
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
½ tsp black pepper
- In a large saucepan, melt butter over medium heat.
- Add onions, carrot, and garlic and cook for 3 minutes. Cover pan, reduce heat and cook for 3-4 minutes until soft.
- Stir in squash, peppers, broth (enough to just cover the veggies), tomato puree, and spices. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
- Mash squash to a chunky puree with a potato masher. Taste for seasonings and add more if needed.
- I used 1 jalapeno (without seeds or ribs) and it was spicy enough for my family.
- I used an immersion blender for a smooth soup. I have used the potato masher in the past and it leaves lots of texture (which is good, too).
- In the past I've added brown rice or white beans to make the soup more filling.
- This soup is great for topping! Try adding grated cheddar, sliced green onions, light sour cream or plain yogurt.