Best 2 Azteca Squash Soup Recipes
Azteca squash soup, also known as sopa de calabaza, is a traditional Mexican soup that is typically served warm. It is made with a variety of ingredients, including squash, tomatoes, onions, garlic, and chili peppers. The soup is often garnished with cilantro, avocado, and sour cream. Azteca squash soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. With its unique flavor and health benefits, it is no wonder that this soup has become a favorite among many people.
Check out the recipes below so you can choose the best recipe for yourself!
AZTECA SQUASH SOUP
From Bon Appetit Magazine, December 2008. A satisfying vegetarian soup from Rancho La Puerta in Tecate, Mexico.
Provided by Shelby Jo
Categories Black Beans
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- Ladle soup into bowls. Garnish each with dollop of yogurt and sprig of cilantro.
AZTECA SQUASH SOUP
Steps:
- Preheat oven to 400* Spary baking sheet with nonstick spray, sprinkle halves of squash with salt and pepper. Arrange, cut side down on baking sheet. Roast squash until tender, about 1.5 hours. Scoop squash into medium bowl and set aside. Heat oil in heavy large pot over medium heat. Add chopped onion and saute until pale golden, about 10 min. Mix in chopped celery and garlic, add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally Add squash, 5 cups broth and cumin. Cover and simmer 20 minutes to blend flavors. Puree soup in blender utnil smooth. Add black beans, corn, bell pepper, cilantro, thyme and serrano chili. Cover and simmer 10 minutes Season to taste with salt & pepper.
Tips:
- For a creamier soup, blend a portion of the soup in a blender or food processor until smooth and then stir it back into the pot.
- If you don't have any Mexican oregano, you can substitute regular oregano or marjoram.
- Feel free to add other vegetables to the soup, such as diced potatoes, carrots, or celery.
- Serve the soup with your favorite toppings, such as sour cream, avocado, cilantro, or tortilla chips.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This Aztec squash soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. The soup is packed with flavor and is a great way to use up leftover squash. You can customize the soup to your own liking by adding different vegetables or toppings. So next time you're looking for a quick and easy soup recipe, give this Aztec squash soup a try!
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