Southwestern Squash Soup Recipe

Southwestern Squash Soup Recipe

Just in time for Thanksgiving, try this seasonal soup featuring jalapeno peppers and onions to create a flavorful butternut squash soup perfect for your holiday gathering!

Prep Time: 45-60 minutes; includes ingredient preparation and cook time.

Serves: 8


  • 2-Tbsp. butter
  • 2-medium onions, chopped
  • 1⁄2 cup carrots, chopped
  • 2-cloves, chopped fine
  • 2 1⁄2 lbs. butternut squash, peeled, seeded, and cubed
  • 2-jalapeno peppers, seeded and chopped
  • 1⁄2 tsp. turmeric as ground spice
  • 5-cups low-sodium chicken broth
  • 1-cup tomato puree
  • Salt and ground black pepper, to taste
  • Lime wedges, for serving


  1. In a large saucepan, melt the butter over medium heat.
  2. Cover the pan. Reduce the heat to low and cook for 3 or 4-minutes, until soft.
  3. Stir in the butternut squash, jalapenos, chicken broth, and tomato puree.
  4. Bring to a simmer; cook for 30-minutes.
  5. Mash the squash to a chunky puree with a potato masher or the back of a spoon.
  6. Add turmeric; salt and ground pepper to taste.
  7. Ladle into bowls and pass lime wedges separately to be squeezed into each bowl of soup.

Nutritional Information:

Each serving provides a good source of vitamin A and C, folate, magnesium, potassium, and fiber. Calories: 128; Fats: 3.1gm; Fiber: 4 gm; Sodium: 365 mg; Protein: 4 gm; Carbohydrate: 24 gm.

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By Rita Larsen, RDN; Elite Sports Clubs Nutrition Educator & Diet Counselor

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