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.
- 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.