Best Azteca Squash Soup Recipes

AZTECA SQUASH SOUP

Azteca Squash Soup image

From Bon Appetit Magazine, December 2008. A satisfying vegetarian soup from Rancho La Puerta in Tecate, Mexico.

Provided by Shelby Jo

Categories Black Beans

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs butternut squash, halved lengthwise, seeded
1 tablespoon extra virgin olive oil
1 3/4 cups chopped onions
1 cup chopped celery
2 garlic cloves, chopped
6 cups vegetable broth, divided
1 teaspoon ground cumin
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
1 cup red bell pepper, chopped
1/4 cup chopped fresh cilantro, plus
fresh cilantro stem (to garnish)
1 tablespoon chopped fresh thyme
1 teaspoon minced serrano chili, seeded
coarse sea salt
plain fat-free yogurt

Steps:

Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh, cut side down, on prepared sheet. Roast squash until tender, about 1 1/2 hours. Turn squash cut side up and cool. Scoop squash out into medium bowl.
Heat oil in heavy learge pot over medium heat. Add chopped onion, and saute until pale golden, about 10 minutes. Mix in chopped celery and garlic cloves. Add 1 cup broth. Cover and simmer for 10 minutes, stirring occasionally. Add squash, 5 cups broth, and cumin. Cover and simmer 20 minutes to blend flavors.
Working in batches, puree squash soup in blender until smooth. When finished pureeing all batches, return all suop to pot. This wquash soup to desired consistency with more vegetable broth. Add black beans, frozen corn, chopped red bell pepper, cilantro, thyme, and serrano chile. Cover soup and simmer 10 minutes. Season soup to taste with salt and pepper.
Ladle soup into bowls. Garnish each with dollop of yogurt and sprig of cilantro.

AZTECA SQUASH SOUP

AZTECA SQUASH SOUP image

Categories Soup/Stew Vegetable Vegetarian

Yield 8 servings

Number Of Ingredients 12

Ingredients

1- 1 1/2 lb butternut squash
1 3/4 cups chopped onion
1 cup chopped celery
2 chopped garlic cloves
6 cups veggie broth
1 teaspoon cumin
1 cup canned black beans, rinsed, drained
1 cup frozen corn kernels
1 cup chopped red bell pepper
1/4 cup chopped cilantro
1 Tablespoon chopped fresh thyme
1 teaspoon minced seeded serrano chili.

Steps:

Preheat oven to 400* Spary baking sheet with nonstick spray, sprinkle halves of squash with salt and pepper. Arrange, cut side down on baking sheet. Roast squash until tender, about 1.5 hours. Scoop squash into medium bowl and set aside. Heat oil in heavy large pot over medium heat. Add chopped onion and saute until pale golden, about 10 min. Mix in chopped celery and garlic, add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally Add squash, 5 cups broth and cumin. Cover and simmer 20 minutes to blend flavors. Puree soup in blender utnil smooth. Add black beans, corn, bell pepper, cilantro, thyme and serrano chili. Cover and simmer 10 minutes Season to taste with salt & pepper.

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