Tex-Mex Butternut Squash Soup from The Pioneer Woman Cooks: Come and Get It!

It’s officially soup season, and we know the first soup recipe that we’ll be making: Tex-Mex Butternut Squash Soup from The Pioneer Woman Cooks: Come and Get It! by Ree Drummond. This soup is flavorful and spicy, which makes it perfect for a chilly evening.

In her new cookbook, The Pioneer Woman Cooks: Come and Get It!, Ree Drummond provides readers with her very best make-it-happen dishes, pulled from her own non-stop life as a busy wife, mother of four, and lifelong lover of food. The Pioneer Woman Cooks: Come and Get It! includes more than 120 of Ree’s best solutions for tasty, wholesome meals (with minimal fuss!) for breakfast, lunch, dinner, snacks, and desserts. Clearly, this formula is appealing to home cooks everywhere, as Come and Get It! shot to #1 on the New York Times bestseller list its first week on sale — Congratulations, Ree!

The Pioneer Woman Cooks: Come and Get It! is available now. Purchase a copy from your favorite retailer now.

Tex-Mex Butternut Squash Soup

MAKES 8 TO 10 SERVINGS

Imagine everything that’s wonderful about butternut squash soup. I’ll give you a minute. Go ahead—imagine. Now imagine all that wonderfulness with the addition of Tex-Mex flavors and sweet little jewels of pomegranate seeds.
Yeah. I know. Too much to even think about. So let’s stop thinking and start looking! This one’s a winner, folks.

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 1 large butternut squash, peeled, seeded, and cut into chunks
  • 1 red bell pepper, seeded and finely diced
  • 1 jalapeño, some seeds and membranes removed, finely minced
  • 2 garlic cloves, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • Crumbled Cotija cheese, for serving
  • Pomegranate seeds, for serving
  • Mexican crema (or sour cream mixed with a little milk), for serving
  • Cilantro leaves, for serving

In a Dutch oven, heat the olive oil over medium-high heat. Add the onion, and sauté until it begins to soften, about 4 minutes. Add the butternut squash and the red bell pepper. Cook, stirring
occasionally, for about 5 minutes, until the squash starts getting brown edges.

Add the jalapeño and garlic and stir and cook for another minute or so. Add the cumin, chili powder, salt, and pepper and stir and cook for another minute or so to toast the spices. Add the broth, stir, and bring to a boil. Turn the heat to low and simmer the soup for 15 to 20 minutes, until the squash is very tender.

Now it’s time to puree the soup! I love an immersion blender for this job, but if you don’t have one, a countertop blender works fine! But if you use a countertop blender, let the soup cool and
blend it in batches. (Blending hot soup is very dangerous!) Look at the gorgeous color! Butternut squash soup is usually beautiful, but with the chili powder and other ingredients, it’s got a real Southwestern vibe going on.

Pour it into a bowl . . . and get ready to garnish! Add some crumbled Cotija, sprinkle on some pomegranate seeds, and use a spoon to drizzle the crema in any swirly design you want!

You don’t have to be ultraartistic. Just sprinkle on some cilantro leaves and it’ll look like a masterpiece.

CHANGE THINGS UP!
• Garnish with grilled corn kernels. Delicious!
• Caramelize some diced red onion for additional garnish.
• For a little more spice, use a serrano or habanero pepper in place of the jalapeño.

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