Photo: Greg Dupree; Styling: Caroline M. Cunningham
Makes about 10 cups

From the kitchen of Russell Van Kraayenburg, Houston, Texas,

"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."

How to Make It

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.

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