Every once in a while, I get into the mood for a certain type or flavor of food. It doesn’t happen often, but when it does, it’s the only type of food I want for a week. At least until I get sick of it.
This past week, I’ve been totally in the mood for southwestern flavors. I just cannot seem to get enough! So when I saw my two lonely little butternut squashes sitting on my counter all forlorn looking, I knew I had to spice things up for them a bit with a little spice and cilantro!
I love southwestern flavors. Maybe because they remind me so much of Mexican style food (my absolute fav!)
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This recipe from the Gracious Pantry archives. Originally posted 1/27/14.
Clean Eating Southwestern Butternut Squash Soup
- 2 medium butternut squashes (approximately 3 – 3 1/2 pounds each)
- 1 medium red onion, chopped
- 1 tbsp. olive oil
- 1 tbsp. garlic powder
- 1 tsp. chili powder
- 1 tbsp. ground cumin
- 2 cups chicken broth
- 1 1/2 cups corn
- Fresh cilantro for garnish
- Cut the squash in half and scrap out the seeds.
- Place them, cut side down, on a cookie sheet. Fill the cookie sheet with about a 1/2 inch of water. Place in oven at 350 F. and bake until you can easily poke through the rind and flesh with a knife (about 1 hour).
- While the squash bakes, sauté the onions in the olive oil until caramelized and set aside.
- Allow to cool and scrape out the flesh into a medium soup pot. (Into a blender if you don’t have an immersion blender.)
- Add the broth (you don’t have to add all the broth if it won’t fit in your blender, just a little to get things nice and smooth) and blend with an immersion blender until the squash is very smooth.
- Stir in all other ingredients including the onions and warm over medium heat, stirring frequently.
- Add salt to taste and serve topped with fresh cilantro.
Preparation time: 30 minute(s)
Number of servings (yield): approximately 8