This squash soup is nicely flavored and tastes wonderful on cool October days. The combination of chili powder, cumin and cayenne pepper gives it just enough kick. You can make different kinds of spooky Halloween images with the sour cream! —Taste of Home Test Kitchen
- 1 medium butternut squash (about 4 pounds)
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 can (49-1/2 ounces) chicken broth
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- Dash pepper
- 1/2 cup sour cream
- 1/4 cup heavy whipping cream
- 2 teaspoons lime juice
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl.
- In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through.
- In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost. Yield: 8 servings (2 quarts).
Originally published as Southwest Ghost Town Soup in Halloween Party Favorites 2008, p43
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