From the kitchen of Russell Van Kraayenburg, Houston, Texas, chasingdelicious.com
"Wherever this soup came from, I'm sure glad it's become a Tex-Mex staple. I like to give it a winterized twist by adding a big ol' helping of butternut squash."
Makes about 10 cups
1 large red onion, chopped
1 jalapeño pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon tomato paste
1 (2-lb.) butternut squash, peeled and cut into 1/2-inch cubes
1 (14.5-oz.) can petite diced tomatoes, drained
6 cups chicken broth
2 cups fresh cilantro leaves
Toppings: tortilla chips or strips, shredded cooked chicken, crumbled feta cheese or queso fresco (fresh Mexican cheese), diced avocado, and sour cream
Sauté onion and jalapeño pepper in hot olive oil in a large Dutch oven over medium heat 5 minutes or until tender. Add mince garlic, cumin, and tomato paste; sauté 2 minutes. Add butternut squash and diced tomatoes. Cook, stirring often, 10 minutes. Add chicken broth, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes or until squash is tender. Stir in cilantro. Remove from heat, and spoon into bowls. Top with tortilla chips or strips, shredded cooked chicken, crumbled feta cheese or queso fresco (fresh Mexican cheese), diced avocado, and sour cream. Serve with lime wedges.