Ingredients
- 1 large butternut squash, smoked (about 4 cups)
- 1 small yellow onion, chopped
- 2 large carrots, cut into small coins/pieces
- 2 jalapenos (about 4 Tablespoons), seeded and minced, divided
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- 4 slices of bacon, crispy and chopped
- 3 15oz cans of northern beans, drained and rinsed
- 4 cups chicken or vegetable stock
- 2 Tablespoons Chupacabra Fajita Seasoning, divided
- 1 1/2 cups heavy cream
- Garnish – fresh thyme leaves, smoked gouda, pepitas
Instructions
- In a large pot over medium heat, add the olive oil, sea salt, carrots, onions, and 2 Tablespoons (about 1 diced jalapeno). Cook for 15 minutes or until the onions and carrots soften. Stir frequently.
- Add in the butternut squash flesh, and the stock, and stir. Cook for 15 minutes. Add in the 1 1/2 Tablespoons of fajita seasoning. Bring to a boil. Using an immersion blender, blend until smooth and creamy.
- Add the cream, some thyme leaves, the rest of the fajita seasoning, and jalapenos stirring to combine. Bring just to a gentle boil and carefully add in the white beans. Stir to combine, Cook for 5 minutes, taste for seasoning, and serve!
- To plate, ladle some soup into a bowl, and top with some smoked gouda, crispy bacon, minced jalapenos, and pepitas.
