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.
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RYLEIH BLUEBALLS
[email protected]Overall, this was a great recipe. I would definitely make it again.
Muhaimin Al Shakil
[email protected]This soup was a disappointment. The broth was thin and the squash was mushy.
Terrance Looper
[email protected]I found this soup to be too sweet. I think I would have preferred it with less roasted squash.
Agnes Vinkhumbo
[email protected]This soup was a bit bland for my taste. I added some extra spices and it was much better.
Laurent Rousseau
[email protected]So good! I used a mix of butternut squash and acorn squash and it was perfect. The soup was creamy and flavorful.
Noyon Ajgar bangla tv channel
[email protected]This was a delicious and easy soup to make. I used butternut squash and it turned out great. I will definitely be making this again!
Nug gaming
[email protected]This soup is pure comfort in a bowl. The squash is roasted to perfection and the broth is creamy and flavorful. I love serving it with a dollop of sour cream and some chopped cilantro.
elijah elemuo
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the creamy texture and the subtle sweetness of the roasted squash. I will definitely be making this again!
Elizabeth Thompson
[email protected]This soup was easy to make and packed with flavor. I loved the combination of roasted squash, black beans, and corn. It was the perfect comfort food for a cold fall day.
NayNay Nay
[email protected]I'm not usually a fan of squash soup, but this recipe changed my mind. The roasted squash gave it a wonderful depth of flavor and the chipotle peppers added just the right amount of heat. Will definitely be making this again!
Wormnwynter Garcia
[email protected]This squash soup was an absolute delight! The combination of sweet roasted squash, creamy broth, and spices was simply divine. Serving it with some crusty bread was the perfect touch. Will definitely be making this again!