Burnt out on traditional squash soup? Give it a Mexican flair with this recipe—it’s even better than hot cocoa and guaranteed to warm you up on chilly evenings.
|1||teaspoon||carrot, finely chopped|
|1/2||teaspoon||black pepper, divided|
|1||rib||celery, finely chopped|
|1||red||bell pepper, finely chopped|
|6||cups||chicken stock, homemade or low-sodium|
|3||cups||roasted Huicha squash* **|
|~||optional||cream, for topping|
|~||optional||small dollop of adobo sauce, for topping**|
* Refer to my illustrated, step-by-step instructions on How to Roast a Pumpkin. This works well for the Huicha and other hard squash.
**Substitute your favorite mild hard squash for the Huicha. I like butternut squash.
Adobo sauce adds a bit of heat to the soup. Buy a small can of chipotle chilies packed in the sauce. Add adobo sauce gradually to reach your preferred heat level. Save the chipotle chilies and remaining sauce for another dish.