Azteca Squash Soup
Created by dienia b on December 28, 2023
- Servings: 6
- Prep Time: 9m
- Cook Time: 3h
- Recipe #42015
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: Cover baking sheet with foil and oil.
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Step 3: Sprinkle cut halves of squash with salt and pepper.
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Step 4: Arrange, cut side down on sheet.
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Step 5: Roast squash until tender, about 1 1/2 hrs.
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Step 6: Turn squash cut side up and cool.
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Step 7: Scoop out flesh.
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Soup
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Step 8: Heat oil in heavy large pot over medium heat.
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Step 9: Add onion and Serrano pepper sauté 10 minutes.
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Step 10: Mix in celery, garlic saute a minute.
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Step 11: Add 1 cup broth.
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Step 12: Cover and simmer 10 minutes.
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Step 13: Add squash, 5 cups broth and cumin.
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Step 14: Cover and simmer 20 minutes.
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Step 15: With emersion blender, puree squash soup until smooth.
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Step 16: Add beans, corn, pepper, cilantro and thyme.
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Step 17: Cover and simmer 10 minutes.
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Step 18: Season with salt and pepper to taste.
Nutritional Facts
- 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