Butternut Squash Tortilla Soup

1 large red onion, chopped
1 jalapeno pepper, seeded and chopped
2 T. olive oil
4 garlic cloves, minced
1 T. ground cumin
1 T. tomato paste
1 (2-lb.) butternut squash, peeled and cut into 1/2-inch cubes
1 (14.5-oz.) can petite diced tomatoes, drained
6 c. chicken broth (use vegetable broth?)
2 c. fresh cilantro
tortilla chips or strips
shredded cooked chicken
feta cheese or queso fresco, crumbled
diced avocado
sour cream
lime wedges

Saute onion and jalapeno pepper in hot olive oil in a large Dutch oven over medium heat 5 minutes or until tender. Add garlic, cumin, and tomato paste; saute 2 minutes. Add butternut squash and diced tomatoes. Cook, stirring often, 10 minutes. Add broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 20 minutes or until squash is tender. Stir in cilantro leaves. Remove from heat and spoon into bowls. Top with tortilla chips or strips, chicken, cheese, avocado, and sour cream. Serve with lime wedges.

Makes 10 cups.

Southern Living magazine, Jan. 2014, p. 14.