 | | Directions |
- Chop onion. Heat oil or butter in saucepan and add onion, chili powder and pepper. Stir and let cook (medium heat) for about 5 minutes.
- While the onion cooks, peel the squash and remove strings and seeds from cavity. Cut crosswise into slices about 1" thick. Cut the slices into 1" pieces.
- Add squash, stock and water to onions. Cook until squash is very soft, 15 - 20 minutes. Pureé with an immersion blender or in batches in a blender or food processor. If soup is too thick, add water to reach desired consistency. Taste for seasoning, add salt if needed.
- To serve, ladle into bowls and add 2 tablespoons salsa to the center of each bowl.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Container: saucepan, blender or food processer
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 1 large onion |
| - | | 1 tablespoon oil or butter |
| - | | 1 teaspoon chili powder, or to taste |
| - | | 1/2 teaspoon black pepper, preferably freshly ground |
| - | | 1 butternut squash, about 2 lbs. |
| - | | 2 cups water |
| - | | 2 cups chicken or vegetable stock, or use all water |
| - | | 1/2 cup salsa, purchased or homemade |
| - | | salt, as needed |
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