Azteca Squash Soup
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Original is 6 servings
Ingredients
- Squash
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- Soup
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Nutritional
- Serving Size: 1 (537.1 g)
- Calories 1043.8
- Total Fat - 95.5 g
- Saturated Fat - 58.8 g
- Cholesterol - 244.2 mg
- Sodium - 1991.8 mg
- Total Carbohydrate - 37.4 g
- Dietary Fiber - 8.6 g
- Sugars - 6.5 g
- Protein - 15.7 g
- Calcium - 112.5 mg
- Iron - 3.3 mg
- Vitamin C - 45.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Cover baking sheet with foil and oil.
Step 3
Sprinkle cut halves of squash with salt and pepper.
Step 4
Arrange, cut side down on sheet.
Step 5
Roast squash until tender, about 1 1/2 hrs.
Step 6
Turn squash cut side up and cool.
Step 7
Scoop out flesh.
Soup
Step 8
Heat oil in heavy large pot over medium heat.
Step 9
Add onion and Serrano pepper sauté 10 minutes.
Step 10
Mix in celery, garlic saute a minute.
Step 11
Add 1 cup broth.
Step 12
Cover and simmer 10 minutes.
Step 13
Add squash, 5 cups broth and cumin.
Step 14
Cover and simmer 20 minutes.
Step 15
With emersion blender, puree squash soup until smooth.
Step 16
Add beans, corn, pepper, cilantro and thyme.
Step 17
Cover and simmer 10 minutes.
Step 18
Season with salt and pepper to taste.
Tips
No special items needed.
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