Best 2 Azteca Squash Soup Recipes
Discover the ultimate comfort food with our collection of Azteca Squash Soup recipes! From traditional to modern variations, our recipes cater to every taste. Indulge in the creamy, rich flavors of this classic Mexican soup, made with fresh zucchini, tender poblano peppers, and a symphony of Mexican spices. Dive into the velvety texture of our roasted butternut squash soup, where the natural sweetness of the squash blends harmoniously with a touch of heat from chipotle peppers. Experience a unique twist with our hearty chicken and squash soup, where succulent pieces of chicken and tender squash come together in a savory broth. Each recipe is designed to tantalize your taste buds and nourish your soul. So, embark on a culinary journey and let the flavors of Azteca Squash Soup warm your heart and fill your table with joy!
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:
- Choose the right squash: For this soup, you'll need a large Azteca squash. This type of squash has a mild, sweet flavor and a firm texture that holds up well in soups and stews.
- Roast the squash before adding it to the soup: Roasting the squash intensifies its flavor and gives it a slightly smoky taste. You can roast the squash in the oven or on the grill.
- Use a variety of vegetables: In addition to squash, this soup also contains onions, garlic, carrots, and celery. You can add other vegetables to the soup, such as zucchini, bell peppers, or corn.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and the vegetables to soften.
- Serve the soup with a dollop of sour cream or yogurt: This will add a creamy richness to the soup.
Conclusion:
Azteca squash soup is a delicious and healthy soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and flavorful soup, give Azteca squash soup a try.
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