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.
Serves 6–8 servings
Ingredients
| ~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.
Directions
- Heat the oil to a sizzle in a Dutch oven set over medium-high heat.
- Add the onion and carrots, cooking until softened.
- Sprinkle a small amount of salt and pepper over the vegetables to season.
- 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.
- Stir in the garlic, celery and bell pepper, cooking until softened.
- Stir in ½ cup of chicken stock and scrape the fawn (tiny bits of flavor sticking to the bottom of the pot).
- Add the roasted squash and mix well.
- Slowly add the remaining broth and bring to a lively simmer.
- Turn the heat to low, cover with a lid and cook for 45 minutes.
- Remove from heat and puree the soup using a blender or immersion blender.
NOTE: If using a blender, work in batches. - 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
