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Southwest Ghost Town Soup

Southwest Ghost Town Soup
TOTAL TIME: Prep: 2 hours Cook: 10 min. YIELD: 8 servings (2 quarts).


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 cup: 192 calories, 9g fat (5g saturated fat), 32mg cholesterol, 953mg sodium, 26g carbohydrate (8g sugars, 7g fiber), 4g protein.


Average Rating:
  • sweet pea 7461
    Oct 14, 2011

    what a wonderful cold day soup warms you from the inside out

  • sweet pea 7461
    Oct 14, 2011

    the most wonderful soup i've made in a long time the family loves it

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