Ingredientes para Azteca Squash Soup
- 2 pounds Butternut Squash
- 2 tablespoons Extra Virgin Olive Oil
- 1 large Onion, chopped
- 2 stalks Celery, chopped
- 3 Garlic Cloves, minced
- 6 cups Vegetable Broth (divided)
- 1 1/2 teaspoons Ground Cumin
- 1 (15 ounce) can Canned Black Beans, rinsed and drained
- 1 1/2 cups Frozen Corn Kernels
- 1 Red Bell Pepper, chopped
- 1/4 cup Fresh Cilantro, chopped, plus extra for garnish
- Fresh Cilantro Stem (part of 1/4 cup Fresh Cilantro)
- 1 teaspoon Fresh Thyme, chopped
- 1 Serrano Chili, minced (optional)
- Coarse Sea Salt, to taste
- 1/4 cup Plain Fat Free Yogurt (for garnish)
- Nonstick Cooking Spray, for baking sheet
- Pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Azteca Squash Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Azteca Squash Soup
- Preheat oven to 400°F (200°C).
- Lightly coat a baking sheet with nonstick cooking spray.
- Place butternut squash halves, cut-side down, on the prepared baking sheet. Sprinkle with salt and pepper.
- Roast for 75-90 minutes, or until tender.
- Flip squash cut-side up and let cool slightly.
- Scoop the roasted squash flesh into a medium bowl.
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until pale golden, about 10 minutes.
- Stir in chopped celery and minced garlic. Cook for 2-3 minutes.
- Add 1 cup of vegetable broth, cover, and simmer for 10 minutes, stirring occasionally.
- Add the roasted squash, remaining 5 cups of broth, and cumin to the pot.
- Cover and simmer for 20 minutes to allow the flavors to meld.
- Working in batches, carefully puree the soup in a blender until smooth. (Be cautious when blending hot liquids).
- Return the pureed soup to the pot.
- Adjust the soup’s consistency with more vegetable broth if needed.
- Stir in black beans, frozen corn, chopped red bell pepper, cilantro, thyme, and serrano chile (if using).
- Cover and simmer for another 10 minutes to heat through.
- Season the soup to taste with salt and pepper.
- Ladle the soup into bowls.
- Garnish each bowl with a dollop of yogurt and a sprig of fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
17g
Fat
1g
Carbs
9g
