We had perfect soup weather this weekend. On Saturday, I asked Jeff what he wanted for dinner and he replied, “the yummy squash soup.” I never expected him to use yummy and squash in the same sentence. This is a man who HATES orange vegetables. You should see the faces he makes at cooked carrots, squash and sweet potatoes. He claims there is something addicting about this soup. I’m just happy that I finally found something with squash in it he happily eats.
Tortilla and Butternut Squash Soup
1-1/2 Tabl. butter
1-1/2 Tabl. olive oil
3 cloves garlic, minced
3 carrots, sliced
3 ribs celery, sliced
1 lb. butternut squash, peeled and diced
12 cups chicken stock
1 cup sherry
8 oz. salted tortilla chips, plus more for garnish
2 cups shredded Monterey Jack cheese
1 bunch scallions, sliced
2 Tabl. freshly squeezed limed juice
8 dashes green Tabasco sauce
Freshly ground black pepper and kosher salt, to taste
In a large stockpot, melt the butter in oil over medium-high heat. Add the onions, carrots, celery and squash and sauté for 10 minutes, stirring frequently. Add the garlic and sauté for 1 minute more. Add the stock and sherry and bring to a boil. Reduce the heat to medium and simmer until the squash is soft and tender, about 40 minutes.
Remove from the heat and stir in the tortilla chips until softened. Add the cheese it melt into the soup. Puree the soup in the pot using a hand blender or in a regular blender until smooth. Add the scallions and stir to combine. Season with lime juice, Tabasco sauce, salt and pepper. Serve hot with garnished with crushed tortilla chips. Makes 12 to 14 servings.
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