This soup fulfills that craving, layering sweet potato, earthy squash, constant heat from dried habanero, and starts off with a great mirepoix. You can use homemade stock or store bought, whichever you have on hand. Why Tex-Mex? I have no clue. What makes a dish Texan-Mexican? Just because I added hot peppers, corn chips, hot sauce...it might not be real Tex-Mex, but it's close enough for me!
Tex-Mex Butternut Squash Soup
Makes 6-8 servings
2 tablespoons olive oil
1 medium yellow onion, peeled and chopped
2 small carrots, peeled and chopped
2 celery stalks, chopped
2 liters stock (chicken, beef, or vegetable)
1 dried habanero pepper
1 small butternut squash, peeled, seeded, and chopped
1 small sweet potato, peeled and chopped
salt & peppers to taste
Garnishes: Cheese, Blue Corn Chips, Hot Sauce
- In a medium sauce pot, heat olive oil and add onions, carrots, and celery. Make sure they are consistent in size, but shape does not matter, as everything will be pureed.
- Cook until onions are translucent.
- Add stock and dried whole habanero pepper (you can omit this for less heat). Simmer for 10 minutes, until it comes up to a slow boil.
- Add squash and sweet potato. Cook for 20-30 minutes, until tender. Season with salt and pepper. Taste! Remove the dried habanero. If not, it will get pureed and be overwhelming in the soup.
- Using an immersion blender or regular blender, puree the soup while hot. Transfer back to pot and slowly simmer until ready to serve. Re-season if needed.
- To serve: Serve in deep bowls and top with your favorite cheese, blue corn chips for color and hot sauce for another layer of flavorful heat.
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