Roasted Butternut Squash & Green Chile Soup

Today’s soup is a fantastic vegetarian option for a Meatless Monday or a Friday in Lent.

The soup is silky-smooth and a little spicy.  Add a few chips for crunch and this is the perfect soup!

Recipe Note:

-I used a homemade spicy green enchilada sauce in this recipe.  If using a canned or mild enchilada sauce, add 1 tablespoon chili powder and ½ tablespoon cumin to the soup.

Roasted Butternut Squash & Green Chile Soup

Adapted from Faith, Hope, Love, & Luck Despite a Whiskered Accomplice via Taste of Home

1 large butternut squash, cut in half and seeded

4 cups chicken broth

1 ¼ cup Green Chile Enchilada Sauce (see note)

1 teaspoon dried oregano

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon crushed red pepper flakes

1 cup half & half 

Salt & pepper, to taste

Preheat the oven to 400 degrees F

Place the squash, cut side down on a rimmed baking sheet and add 1-inch of water.  Bake in the preheated oven for 30 minutes or until fork-tender.

Once done, set aside until cool enough to handle.

In a large soup pot, scoop out the squash flesh and add the chicken broth, enchilada sauce,  and spices.  Simmer for 10-15 minutes, then remove from heat and use an immersion blender to blend until smooth.  Stir in the half & half, heat through and serve. 

As an option, top with cilantro, additional crushed red pepper flakes, and corn chips.