Mexican Squash Soup

4 Oct

Ingredients: Yukon Gold potatoes, garlic, carrots, a sweet onion, chicken broth, tomato sauce, salsa verde, acorn squash, Savory Cilantro Sauce, half and half milk, sea salt, dry ground mixed hot chili peppers, and mild cheddar cheese.

This smooth, rich, and spicy soup warms the body through and through. It is excellent served alongside your favorite Mexican dishes or as a meal in itself. The following makes a very large pot of soup. Halve the ingredients listed or make it as is and have a party! It will also freeze well.

Begin by preheating your oven to 400 degrees to roast the squash. I use one dark green acorn squash and one white acorn squash. These have a delicate sweet flavor and smooth creamy texture. Cut each in half and place them cut side down on a cookie sheet. Roast them for an hour and then turn the oven off. Leave them to rest in the oven for another thirty minutes or so. Note that the time may vary depending on the size of the squash. Remove them and let them cool completely for easy handling later.

Next, sauté seven chopped cloves of garlic and one chopped whole sweet onion with a touch of olive oil in a large stew pot. As they begin to soften and brown, add three chopped carrots and three peeled and diced Yukon Gold potatoes. Continue sautéing for another ten minutes or so. Then add one eight ounce can of organic tomato sauce, one cup of salsa verde, ¾ cup of Savory Cilantro Sauce and 32 ounces of organic free range chicken broth. Now, working with the roasted cooled squash, remove the seeds with a spoon and peel the skin from each piece. It should come off quite easily. Cut it into chunks and put it in the stew pot. Next, bring it to a boil and then reduce to a simmer and cover, allowing the lid to still vent a little. Allow the vegetables to cook until they fall apart easily when poked at. Now remove it from the burner and allow it to cool.

Using a blender or food processor, puree the cooked vegetables in batches to the consistency that you desire. Then add it all back into the stew pot. Turn the heat on low and stir in one cup of half and half milk, one cup of organic free range chicken stock, 1½ teaspoon of sea salt, ¼ to ½ teaspoon of dry ground mixed hot chili peppers and ¼ cup of mild cheddar cheese. Heat through and serve!

Experiment: Try different types of squash, add different peppers or chilies to the mix, use vegetable stock for a vegetarian alternative, add cooked rice for a different texture, top with fresh cilantro or green onion for added color, stir in cooked black beans or corn at the end for an even heartier soup, add shredded chicken or beef.

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2 Responses to “Mexican Squash Soup”

  1. Anna October 11, 2010 at 6:32 pm #

    Yum! Thanks Mindy! I’m a huge fan…especially for lunch the days after 🙂

  2. Mindy October 15, 2010 at 8:11 pm #

    Me too Anna 🙂 It warms me through and through.

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