Butternut Squash Soup Recipe With A Latin Twist - The Nibble Webzine Of Food Adventures Butternut Squash Soup Recipe With A Latin Twist
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Butternut Squash Soup Recipe With A Latin Twist For National Acorn Squash Day

Butternut Squash Soup With Latin Accents Recipe
[1] Butternut squash soup with spicy Latin garnishes (photos #1, #2, #4, and #5 ©‎ Pointed Leaf Press).

Butternut Squash Whole & Halved
[2] The star vegetable: butternut squash. Here’s the difference between butternut and acorn squash (photo © Good Eggs).

Soup Ingredients
[3] Soup garnishes: chiles, chorizo, cilantro, lime, pepitas.

Glass Of Grenache Wine
[4] The author enjoys this soup with a glass of her Terra y Vino Grenache. “The berry notes and medium tannins found in Grenache,” she says, “balance the spice in the chorizo and bring out the richness of the butternut squash.”


September 7th is National Acorn Squash Day. We have a collection of delicious acorn squash recipes, including this Acorn Squash Soup With Gnocchi.

But today we’re horning in on acorn squash’s celebration to present a butternut squash soup recipe (there is no Butternut Squash Day and no inclusive National Squash Day, either).

Butternut and acorn squash are similar in flavor and texture. Here are the differences between them. You can substitute one for the other.

In fact, you can use any winter squash—acorn, buttercup, butternut, carnival, delicata, dumpling, hubbard, kabocha, sugar pumpkin, etc.—interchangeably in recipes.

Editors’s note: The plural of squash is either squash or squashes. “Squashes” is not commonly used in the U.S., but it is correct.

The recipe is from the new book, Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home.

Caren Rideau is a kitchen and interior designer, entertaining enthusiast, vintner, and owner of wine label Tierra Y Vino. The book highlights her colorful lifestyle, beautiful kitchen designs, inspirational entertaining spreads, delicious recipes, and wine pairings, with plenty of gorgeous photography.

Inspired by her upbringing, Rideau’s work brings together the vibrant hues and styles of her native Southwest with a love for celebration fostered by her Mexican and Louisiana Creole roots.

You’ll find a lot of that in this recipe!

> The history of squash.

> The history of soup.


  • 1 butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 1 yellow onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 red bell pepper, roughly chopped
  • Olive oil for cooking
  • 2½ cups chicken stock
  • 3-4 sprigs fresh thyme
    For The Garnishes

  • 6 ounces Mexican chorizo, casings removed
  • 1 fresno chile, sliced thin
  • 1 serrano chile, sliced thin
  • roasted pepitas (pumpkin seeds)
  • Lime wedges
    Optional For Serving/font>

  • Crusty country bread (or substitute)
  • Olive oil or softened butter or olive oil

    1. PREHEAT the oven to 400ºF.

    2. PLACE the butternut squash, onion, garlic cloves, and red bell pepper on a flat baking sheet in one layer. Moderately drizzle olive oil over the vegetables and toss in the thyme sprigs. Season with salt and pepper.

    3. BAKE for 25-30 minutes or until the butternut squash is tender. Toss halfway through. While vegetables are roasting…

    4. COOK the chorizo in a skillet over medium-high heat until brown and crispy (about 8-10 minutes). Remove from the skillet, drain off any excess oil, and place into a bowl.

    5. REMOVE the butternut squash mixture from the oven and place it into a Vitamix or blender with the chicken stock. Blend until smooth. Add more chicken stock if necessary to get a medium purée or your desired consistency.

    6. POUR the soup from the blender into a stock pot to warm thoroughly for about 20 minutes. Adjust the salt and pepper.

    7. SERVE in individual bowls and garnish with the cooked chorizo, chilis, and pepitas. Serve the lime wedges on the side for those who enjoy a fresh squeeze.

    We like to serve the soup with crusty country bread. While we like butter, the bread is perfect for dipping into olive oil.





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