Mexican Butternut, Apple, and Pear Soup
Recipe: #14814
October 19, 2014
Categories: Apple, Peppers, Squash, Mexican, Southwest Sunday Dinner, Low Carbohydrate, Low Sodium, No Eggs, Vegetarian, Spicy, Vegetarian Dinner, Mexican Dinner, more
"I found this recipe a few years ago; and, I absolutely love it. I did change it up a bit; but, for the most part - kept it the same. Just a nice change from the classic - sweeter - squash soups. The apples and pear, really add a 'little' sweetness to the spicy chipotle. I like to serve this with a grilled sandwich; or a salad. Makes for a nice meatless dinner; or, a just lighter weeknight dinner."
Original is 7 servings
Ingredients
- SQUASH
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- SOUP BASE
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- Garnish
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Nutritional
- Serving Size: 1 (499 g)
- Calories 232.1
- Total Fat - 9.5 g
- Saturated Fat - 4 g
- Cholesterol - 15.6 mg
- Sodium - 1199.5 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 4.9 g
- Sugars - 12.2 g
- Protein - 13.5 g
- Calcium - 507.8 mg
- Iron - 2.1 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Squash ... First, butternut squash can be very difficult to cut. It is very tough and hard. The easiest way, is to cut a small slice off of each end so it will stand it up. Then, peel the squash; and, cut in half. Remove the seeds; and, rough chop. Microwave method - If you poke the squash with a knife a few times; you can microwave it for 2-3 minutes on high heat. It will become soft, and easier to cut and peel. That is usually how I do it.
Step 2
Once the squash has been peeled, seeds removed, and cut; add it to a large pot of salted water; and, bring to a boil. Then, reduce to a simmer, and cook 15-20 minutes, until tender and soft. Drain, and transfer the squash to a bowl, as you prepare the base of the soup.
Step 3
Vegetables and Fruit ... Add the butter to the same pot, and bring to medium heat. Add the onion, garlic, apples, pear, Mexican oregano, and a pinch of both salt and pepper; then, saute on medium heat, stirring often, until everything is tender. Once the vegetables are tender, add the chipotles in adobo.
Step 4
Soup ... Add the squash, chicken broth, and vinegar to the pot, and mix to combine; and, bring to a light boil. Reduce the heat, and cook 5 minutes. Then, puree using an immersion blender, until you get a smooth/creamy texture. If you don't have an immersion blender, you can do this in a blender in batches. Never fill up a blender when pureeing hot liquids. Only fill half way.
Step 5
Once the soup is pureed, add the cheese; and, continue to cook on medium low heat, until the cheese has melted. Make sure to season once again with salt and pepper, only if necessary. If the soup is a bit thick for your liking; you can add a bit more broth. I don't like it too thin.
Step 6
Garnish ... A must for me. Toasted pumpkin seeds or pepitas. You can make them yourself; or, just buy them - much easier, in my opinion. And, I love tortillas chips or strips. You can pan fry them - or, even bake them; or, just add a few tortilla chips. Personally, I love baked corn tortilla strips. Simply cut them in strips, spray lightly with olive oil, and bake until crisp. Finally, Mexican creme, similar to sour cream; a little drizzle is perfect on top.
Step 7
Serve and ENJOY! ... Ladle your soup in your favorite bowl; and, top with tortilla (strips or chips), pepitas; and, finally a little Mexican creme. Mix it in the soup to make it nice and creamy. It makes a great first course; but, also makes a nice main dish as well. Serve with a grilled sandwich or a salad for a light dinner.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to select a firm pear that is ripe but still slightly firm; this will help the pear hold its shape when cooked.
- When selecting the chipotles in adobo, you can adjust the amount depending on how spicy you like your soup.
- Instead of butternut squash, use sweet potatoes. Sweet potatoes are a great alternative to butternut squash and are a great source of vitamins and minerals. The sweetness of the sweet potatoes will offset the spicy chipotle flavor in the soup, creating a delicious balance.
- Instead of Monterey Jack cheese, use cheddar cheese. Cheddar cheese is a great substitute for Monterey Jack cheese and provides a stronger flavor. The cheddar cheese will give the soup a richer flavor, making it even more delicious.
Curried Butternut, Apple, and Pear Soup Substitute the chipotles in adobo with 1-2 teaspoons of curry powder. Increase the amount of apple cider vinegar to 1 tablespoon. Add 1/2 teaspoon of ground cumin and 1/2 teaspoon of ground coriander. Reduce the amount of vegetable broth to 5 cups. Add 1/4 cup of coconut milk and 1 tablespoon of honey to the soup. Omit the cheese and butter. Garnish with toasted coconut flakes, chopped cilantro, and a squeeze of lime juice.
Thai Coconut Curry Soup Substitute the chipotles in adobo with 1-2 tablespoons of red curry paste. Increase the amount of apple cider vinegar to 1 tablespoon. Add 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1 teaspoon of turmeric. Reduce the amount of vegetable broth to 5 cups. Add 1/4 cup of coconut milk and 1 tablespoon of fish sauce to the soup. Omit the cheese and butter. Garnish with toasted peanuts, chopped cilantro, and a squeeze of lime juice.
Grilled Cheese Sandwich: A classic grilled cheese sandwich is the perfect accompaniment to this Mexican Butternut, Apple, and Pear Soup. The creamy cheese and crunchy bread will contrast nicely with the spicy and sweet flavors of the soup. It's an easy and delicious meal that can be made in minutes.
Cilantro Lime Rice: Cilantro lime rice is a great side dish to pair with this Mexican Butternut, Apple, and Pear Soup. The bright and citrusy flavors of the rice will complement the sweetness of the soup, while the cilantro adds a nice herbal flavor. The rice is also a great way to add a bit of texture and bulk to the meal.
FAQ
Q: What type of cheese should I use for this soup?
A: Monterey Jack cheese is recommended for this soup. It adds a mild flavor and creamy texture.
Q: What is the best way to thicken this soup?
A: You can thicken this soup by adding a mixture of flour and butter, or you can use a roux. Alternatively, you can puree some of the cooked vegetables and add them back to the soup.
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Fun facts:
The chipotle pepper used in this recipe is a smoke-dried jalapeño pepper, which was first used by the Aztecs and Mayans to preserve their food.
The Monterey Jack cheese used in this recipe was first created by a Franciscan friar named Father Junipero Serra in Monterey, California in the late 1700s.