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Azteca Squash Soup

Here's how you make Azteca Squash Soup
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  • Servings: 6
  • Prep: 9m
  • Cook: 3h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • Squash
  • 1 1/2 lb butternut squash halved, seeded
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Soup
  • 1 3/4 cup onion, diced
  • 1 serrano chili, minced
  • 1 cup celery, diced
  • 2 cloves garlic, smashed
  • 6 cups vegetable broth
  • 1 teaspoon cumin
  • 15 ounces black beans, rinsed, drained (1 can)
  • 1 cup frozen corn
  • 1 cup red bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon dried thyme
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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