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Southwest Ghost Town Soup

 Southwest Ghost Town Soup
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
8 ServingsPrep: 2 hours Cook: 10 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Southwest Ghost Town Soup (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 cup equals 192 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 953 mg sodium, 26 g carbohydrate, 7 g fiber, 4 g protein.