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Tex-Mex Butternut Squash Soup
By: Schwartz UK
March 11, 2026
Try this tasty tex-mex butternut squash soup recipe and spice up your classic soup with our Frank's hot sauce that will have you looking forward to lunchtime.
Ingredients
Step 1
1 tablespoon olive oil
1 butternut squash, peeled, de-seeded and cut into cubes
1 onion, chopped
1 garlic clove, chopped
1 jalapeno, chopped
½ tablespoon ground cumin
½ tablespoon dried oregano
1 teaspoon chilli powder
900 mililiters (30 fluid ounces) chicken stock
2 tablespoons FRANKS RedHot Original Cayenne Pepper Sauce
2 tablespoons soured cream
2 tablespoons chopped fresh coriander
2 tablespoons toasted pumpkin seeds
Nutrition Information
(per serving)
Try this tasty tex-mex butternut squash soup recipe and spice up your classic soup with our Frank's hot sauce that will have you looking forward to lunchtime.
Instructions
Instructions
Start by heating the oil in a large stock pot on a low heat. Add the butternut squash, onion, garlic, jalapeno, cumin, oregano and chilli powder. Cover with a lid and cook for 15-20 minutes, stirring occasionally, until the vegetables have softened.
Add the butternut squash, onion, garlic, jalapeno, cumin, oregano and chilli powder. Cover with a lid and cook for 15-20 minutes, stirring occasionally, until the vegetables have softened.
Pour in the chicken stock and FRANK'S RedHot® Original Sauce. Bring to the boil and then cook for 20 minutes on a low simmer.
Using a hand blender, blend the soup until smooth.
Divide the soup between four bowls and drizzle with the soured cream, then scatter with the coriander and toasted pumpkin seeds. Serve with crusty bread and enjoy this Tex-Mex butternut squash soup!
