Clean Eating Southwestern Butternut Squash Soup Recipe

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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!

Clean Eating Southwestern Butternut Squash Soup Recipe

I love southwestern flavors. Maybe because they remind me so much of Mexican style food (my absolute fav!)

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Clean Eating Southwestern Butternut Squash Soup Recipe
Author: Tiffany McCauley | The Gracious Pantry.com
Cook time:
Total time:
Serves: Approximately 8 servings
Ingredients
  • 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
Instructions
  1. Cut the squash in half and scrap out the seeds.
  2. 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).
  3. While the squash bakes, sauté the onions in the olive oil until caramelized and set aside.
  4. Allow to cool and scrape out the flesh into a medium soup pot. (Into a blender if you don’t have an immersion blender.)
  5. 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.
  6. Stir in all other ingredients including the onions and warm over medium heat, stirring frequently.
  7. Add salt to taste and serve topped with fresh cilantro.

This recipe from the Gracious Pantry archives. Originally posted 1/27/14.

 

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13 Comments

  1. Just watched your clean eating video….great job!

    Heard that corn is something to stay away from? Any other substitutions?

    Thank you

    1. The Gracious Pantry says:

      Maty – Depends on the corn you buy or have available to you. But you could probably sub carrots or even some black beans.

  2. This looks FANTASTIC. I have some butternut squash just waiting to be transformed into your recipe! 😉 I was wondering if you’ve ever made this in a slow-cooker? If so, what modifications should I make?

    Thank you for your amazing recipes…I have loved every one I’ve tried!!! 😀

    1. The Gracious Pantry says:

      Teri – Thanks so much! 😀 I haven’t tried this in a slow cooker and not totally sure that I would. I think this one is best left for the stovetop.

  3. Okay, thank you! I am so excited to try it this weekend! 🙂

    1. The Gracious Pantry says:

      Teri – Let me know how it goes!

  4. I made this for lunch the other day and was quite pleased! Next time I’ll add a little less onion (not a big fan) and add some black beans. Yum!

    1. The Gracious Pantry says:

      Brittney – So glad you liked it! 🙂

  5. does this butternut squash freeze well?

    1. The Gracious Pantry says:

      Jennifer – It gets a little waterlogged, but in a soup, it shouldn’t be a problem.

  6. Where r the calories for these receipes?

    1. The Gracious Pantry says:

      Dolores – You would have to enter the recipe into an online recipe calculator.

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