Butternut Squash Tortilla Soup with White Beans

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Hope you like white bean soup because I've got another recipe in store for you today (after sharing my epic simple white bean soup recipe last week!). But this butternut and white bean tortilla soup has a totally different flavor profile - sweet and smoky from the butternut squash, fire-roasted tomatoes and chipotle chili powder, plus a hit of spice and fresh, herby cilantro! Oh, and there's avocado involved. 

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You can blame the soup trend on the lingering cold I've been battling all week. It's Hummusapien's fault! She was basically my wifey at FNCE a couple weeks ago and got sick about a day before me when we got back home. For some reason I just can't seem to kick it. Almost two weeks later I still have a lingering sore throat! So, soup it is. 

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If you're looking for a fun seasonal take on tortilla soup, this recipe is for you! I love to cook with winter squash when it's in season, but I get a little bored with the same 'ole flavor combinations of maple syrup, cinnamon and butter. My favorite way to eat winter squash is actually in spicy, Latin American-inspired dishes - stuffed in quesadillas, roasted with chiles, and spicy stews and soups. I used white beans to keep it vegetarian, but feel free to swap shredded rotisserie chicken


Butternut Squash Tortilla Soup with White Beans

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, peeled and chopped
  • 1 jalapeno, seeded and minced
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 1/2 teaspoons coriander
  • 1/4 teaspoons chipotle chili powder
  • 1 medium butternut squash, stemmed, peeled, seeded and chopped
  • 14-ounce can fire-roasted tomatoes
  • 6 cups vegetable or chicken broth
  • 2 cups cooked white beans
  • Strips of tortilla fried in olive oil, for serving
  • Sliced avocado, for serving
  • Fresh cilantro, for serving
  • Crumbled feta or cotija, for serving
  • Sliced radishes, for serving 
  • Lime wedges, for serving

Instructions

  1. Heat olive oil in a large pot on medium-high heat. Add onion and jalapeno and saute until onion is translucent, about 5 minutes. Add tomato paste, garlic, cumin, coriander and chipotle chili. Stir to combine and saute 2 minutes.
  2. Add squash, stir, and saute 5 minutes. Pour in tomatoes and broth. Bring to a boil, reduce heat, partially cover and simmer 25 minutes until the squash is tender. 
  3. Stir in white beans and cook to warm through. Season with salt and black pepper to taste. 
  4. Serve garnished with fried avocado strips, avocado slices, cilantro, lime and cheese. 

More sweet and spicy squash dishes: 

Pumpkin Sweet Potato Bisque 

Pumpkin Sweet Potato Bisque 

Chipotle Roasted Kabocha and Kale Salad 

Chipotle Roasted Kabocha and Kale Salad 

Spicy Roasted Butternut Squash Rice Bowl with Lime Crema 

Spicy Roasted Butternut Squash Rice Bowl with Lime Crema 

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