Mexican Squash Soup
Mexican Recipe

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.

Directions   Print recipe     Email to a friend
Serves 6–8 servings
~6  tablespoons  vegetable oil
1 medium onion, minced
1 teaspoon carrot, finely chopped
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 teaspoons ground cumin
1 tablespoon crushed garlic
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.




  1. Heat the oil to a sizzle in a Dutch oven set over medium-high heat.
  2. Add the onion and carrots, cooking until softened.
  3. Sprinkle a small amount of salt and pepper over the vegetables to season.
  4. Clear a small space in the pot and add the cumin. Let it roast for 10 seconds, then mix into the vegetables. Adjust heat to prevent burning.
  5. Stir in the garlic, celery and bell pepper, cooking until softened.
  6. Stir in ½ cup of chicken stock and scrape the fawn (tiny bits of flavor sticking to the bottom of the pot).
  7. Add the roasted squash and mix well.
  8. Slowly add the remaining broth and bring to a lively simmer.
  9. Turn the heat to low, cover with a lid and cook for 45 minutes.
  10. Remove from heat and puree the soup using a blender or immersion blender.
    NOTE: If using a blender, work in batches.
  11. Ladle the soup into bowls and top with a bit of sour cream, adobo sauce or your preferred topping. Serve immediately.
Preparation Time: 
Approximately 70 minutes with pre-roasted Huicha squash