Azteca Squash Soup

Submitted by Shelby Jo

"From Bon Appetit Magazine, December 2008. A satisfying vegetarian soup from Rancho La Puerta in Tecate, Mexico."

 

• Ready In: 2hrs 50mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 1⁄2 lbs butternut squash, halved lengthwise, seeded
• 1 tablespoon extra virgin olive oil
• 1 3⁄4 cups chopped onions
• 1 cup chopped celery
• 2 garlic cloves, chopped
• 6 cups vegetable broth, divided
• 1 teaspoon ground cumin
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup red bell pepper, chopped
• 1⁄4 cup chopped fresh cilantro, plus
• fresh cilantro stem (to garnish)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon minced serrano chili, seeded
• coarse sea salt
• plain fat-free yogurt

directions

1. Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh, cut side down, on prepared sheet. Roast squash until tender, about 1 1/2 hours. Turn squash cut side up and cool. Scoop squash out into medium bowl.
2. Heat oil in heavy learge pot over medium heat. Add chopped onion, and saute until pale golden, about 10 minutes. Mix in chopped celery and garlic cloves. Add 1 cup broth. Cover and simmer for 10 minutes, stirring occasionally. Add squash, 5 cups broth, and cumin. Cover and simmer 20 minutes to blend flavors.
3. Working in batches, puree squash soup in blender until smooth. When finished pureeing all batches, return all suop to pot. This wquash soup to desired consistency with more vegetable broth. Add black beans, frozen corn, chopped red bell pepper, cilantro, thyme, and serrano chile. Cover soup and simmer 10 minutes. Season soup to taste with salt and pepper.
4. Ladle soup into bowls. Garnish each with dollop of yogurt and sprig of cilantro.

Reviews

[dianegrapegrower]

I'm not fond of winter squash, but had some puree on hand that needed to be used, and tried this soup. It's Good! Subbed chicken broth for the vege, and chili powder for the serrano. Very nice heat level, nice complexity of flavors. The cilantro pulls it all together. Thanks!

 

[justcallmetoni]

Aside from skipping the olive oil, I prepared this recipe as directed. More time than most butternut soups, but so well worth the wait. The flavors are so harmoniously blended, your tastebuds just dance with every drop. My only real comment is that if you are serving this as a light meal, assume it is just 4 or 5 servings. Have recently tried many recipes with butternut, and this was just superb. Served mine with a tomato salad and cheddar and chili biscotti. Thanks Shelby Jo. Made for Photo Tag.

 

[rhettnorris]

Came home from work to find my husband had made this wonderful soup! The flavor was exceptional if you like south of the border cuisine. It has a very nice kick to it. Highly recommend this soup.

 

[loof751]

Delicious soup! I used a large jalapeno instead of serrano, otherwise made as directed. This soup is flavorful with just a touch of heat. Thanks for sharing the recipe!

 

[Dienia B.]

wow oh wow what a great soup i had made recipe #454025 and i had a nice stock from that recipe. it came together so fast i did have to use dry herbs , i get fresh are better but this is what i got . the flavor is just wonderful the pumpkin i used melded so well , its a deeply satisfying soup ,and its going to go 1/2 in freezer for later