Butternut Squash Tortilla Soup

This recipe comes from my aunt who snipped a version of this recipe from a magazine and made it for me one time while she was visiting. It was delicious. Turns out butternut squash compliments the flavors of tortilla soup perfectly. The original recipe called for keeping the butternut squash in cubes, but you'll see in the directions that I like to blend mine into a puree to add a thick backdrop to adding other ingredients like beans, corn, and avocado dices.

Ingredients

• 2 tbsp olive oil or canola oil
• 1/2 medium onion diced (about 1/2 cup)
• 2 tbsp tomato paste
• 1 tbsp diced garlic (or sub 1 tsp dried garlic)
• 1 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 cup water
• 16 oz cubed butternut squash (about 3 cups)
• 3 cups more water (or chicken broth)
• 3/4 tsp salt (skip or reduce if using chicken broth)
• 1 tbsp lime juice
• Corn tortilla chips to thicken as needed
• Optional add-ins after blending (up to 3 cups total ingredients):
• Black beans (drained)
• Canned, frozen, or fresh whole corn kernels (drained)
• Hominy (drained)
• Optional add-ins when serving:
• Avocado
• Sour cream
• Tortilla chips or strips
• Shredded cabbage
• Thinly sliced radishes
• Lime wedges
• Shredded or crumbled Mexican cheese

Directions

• In a soup stock pot, heat the oil over medium heat.
• When the oil is warmed up, add the onions and cooks for 3-5 minutes until beginning to soften.
• Add the tomato paste, garlic, and seasonings plus 1/4 cup water (carefully). Stir to distribute among the onions and cook until the water has evaporated and the mixture begins to stick to the bottom of the pan.
• Add the water/broth, salt if using, and the butternut squash. Bring to a boil, then reduce to simmer, and cook 15-20 minutes until the squash can be cut through easily with a spoon (not a knife). That's when you know it is soft enough to blend.
• Blend the soup base carefully in a blender. Be sure not to cover the top tightly with a lid. Allow space for the steam to vent by covered that area with a towel instead.
• If the soup is too thick for your liking, add more water or broth. If too thin, add tortilla chips to the blender until you reach your desired consistency.
• Return to the soup base to the pot and add the lime juice plus any of the add-ins like beans, corn, or hominy. Bring to a medium heat and simmer for 3-5 minutes until the add-in ingredients are heated through. Be sure to stir occasionally to keep the soup from bubbling.
• Serve in individual dishes and top with the any or all of the remaining add-ins.

Inspiration

• The original inspiration was from a magazine but I don't have the notes on which magazine. The title was actually Butternut Squash Posole. The only difference from above was it called for 1/4 cup oil and 1 tbsp chili powder, both too much for my liking. It also called for 29 oz butternut squash instead of my 16 oz and 4 cups of chicken broth.