Forktionary

Azteca Squash Soup Recipe

A vibrant and flavorful vegetarian soup inspired by Rancho La Puerta in Tecate, Mexico (Bon Appétit Magazine, December 2008). This recipe features roasted butternut squash, a rich blend of spices, and a touch of heat for a truly satisfying and unforgettable autumnal meal. Perfect for a cozy night in or a festive gathering!

Prep Time 30 mins
Cook Time 170 mins
Calories 143.8 kcal
Protein 9g
Rating 4.8 (5 Reviews)
Azteca Squash Soup 84

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make Azteca Squash Soup

  1. Preheat oven to 400°F (200°C).
  2. Lightly coat a baking sheet with nonstick cooking spray.
  3. Place butternut squash halves, cut-side down, on the prepared baking sheet. Sprinkle with salt and pepper.
  4. Roast for 75-90 minutes, or until tender.
  5. Flip squash cut-side up and let cool slightly.
  6. Scoop the roasted squash flesh into a medium bowl.
  7. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until pale golden, about 10 minutes.
  8. Stir in chopped celery and minced garlic. Cook for 2-3 minutes.
  9. Add 1 cup of vegetable broth, cover, and simmer for 10 minutes, stirring occasionally.
  10. Add the roasted squash, remaining 5 cups of broth, and cumin to the pot.
  11. Cover and simmer for 20 minutes to allow the flavors to meld.
  12. Working in batches, carefully puree the soup in a blender until smooth. (Be cautious when blending hot liquids).
  13. Return the pureed soup to the pot.
  14. Adjust the soup’s consistency with more vegetable broth if needed.
  15. Stir in black beans, frozen corn, chopped red bell pepper, cilantro, thyme, and serrano chile (if using).
  16. Cover and simmer for another 10 minutes to heat through.
  17. Season the soup to taste with salt and pepper.
  18. Ladle the soup into bowls.
  19. 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

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes The Americas Mexican Healthy Vegetarian Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Soups Stews Beans Vegetables Vegetarian Dietary Spicy Black Beans Peppers Squash Taste Mood 4 Hours Or Less