Butternut Squash Tortilla Soup
Updated February 23, 2026
- Ready In
- 1 hr 20 min
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Ingredients
For the Soup
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, roughly chopped
1 tablespoon ground cumin
⅓ cup tomato paste
1 medium yellow onion, roughly chopped
Sea salt and freshly ground pepper
½ teaspoon finely minced habanero chile (from 1 small habanero, seeds and veins removed, see Tip), divided
2 quarts low-sodium vegetable or chicken broth (store-bought or homemade)
2 pounds butternut, honeynut or other winter squash, peeled and cut into 1-inch pieces (about 4 heaping cups)
For Serving
1 cup cilantro leaves
1 large avocado, diced
2 tablespoons fresh lime juice (from 1 large lime), plus wedges for serving
Sea salt and freshly ground pepper
Totopos (tortilla chips), homemade or store-bought
6 ounces queso fresco, thinly sliced
1 pound shredded cooked chicken breast, warmed (optional)
Nutritional analysis per serving (6 to 8 servings)
28 grams carbs; 70 milligrams cholesterol; 391 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 5 grams fiber; 1168 milligrams sodium; 30 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the soup: Heat the oil in a large stockpot over medium-high heat until it shimmers. Add garlic and cumin and cook, stirring, until fragrant, 30 seconds. Add tomato paste and cook, stirring frequently, until it changes from bright red to a deep brick-red color, 3 to 5 minutes, reducing the heat as necessary to avoid scorching.
- Step 2
Add onion and season with ½ teaspoon salt and pepper to taste. Cook, stirring occasionally, until onion is softened but not browned, 4 to 5 minutes. Add ¼ teaspoon minced habanero and cook until fragrant, 30 seconds. Add broth and squash, and stir to combine.
- Step 3
Bring to a simmer, scraping the bottom of the pot, then season to taste with salt. Partially cover with a lid. Let cook, stirring frequently, until the squash is completely softened, about 10 minutes. Turn off the heat, uncover, and let stand 5 minutes.
- Step 4
Using a slotted spoon, remove 2 cups of the squash mixture from the soup to a bowl and reserve. Carefully puree the soup with an immersion blender or, working in batches, puree in a blender on high until smooth and silky. Return the reserved squash to the soup. Taste and adjust for seasoning. (To store, let cool to room temperature, then refrigerate in airtight containers for up to 3 days, or freeze for up to 3 months; see Tip.)
- Step 5
When ready to serve, in a medium bowl, toss together cilantro, avocado and lime juice and (if you like it spicy) the remaining ¼ teaspoon habanero. Season with salt and pepper.
- Step 6
Divide soup among bowls. Top each with some of the avocado mixture, totopos (crushing them as you add them), queso fresco and chicken, if desired.
To avoid any potential discomfort from touching the habanero, it’s best to wear gloves while prepping the chile.
To reheat, bring the soup to a gentle simmer over low heat, then thin it with broth or water until the desired consistency. Top with garnishes right before serving.
Private Notes
Comments
So easy to cook and so tasty even with low-FODMAP replacements for the garlic and onion (garlic olive oil and chives). I used homemade chicken stock and subbed in a bit of zucchini because I didn't have enough butternut squash.
So easy to cook and so tasty even with low-FODMAP replacements for the garlic and onion (garlic olive oil and chives). I used homemade chicken stock and subbed in a bit of zucchini because I didn't have enough butternut squash.