Mexican Butternut, Apple, and Pear Soup
Created by Kchurchill5 on October 19, 2014
- Servings: 7
- Prep Time: 10m
- Cook Time: 30-40m
- Recipe #14814
Ingredients
- SQUASH
- 1 3/4 to 2 pounds butternut squash (peeled, seeds removed and, rough chopped)
- SOUP BASE
- 1 large sweet onion, diced
- 1 garlic clove, chopped
- 2 apples (tart apples, peeled and diced)
- 1 firm pear (peeled and diced)
- 1 to 2 teaspoons chipotles in adobo, minced
- 1 cup monterey jack cheese, grated
- 5 1/2 to 6 cups vegetable broth (or chicken broth)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Mexican oregano
- Kosher salt to taste
- Pepper to taste
- 1 tablespoon butter
- Garnish
- 3 to 4 tablespoons pepitas, toastede (pumpkin seeds)
- Tortilla strips, baked or fried (a bag chip is fine)
- Mexican crema (or sour cream can be substituted)
How to Make
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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.
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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.
How to Make
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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.
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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.
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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.
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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.
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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.