Azteca Squash Soup Recipe

Ingredients for Azteca Squash Soup

• Butternut Squash
• Extra Virgin Olive Oil
• Onions
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• Vegetable Broth
• Ground Cumin
• Canned Black Beans
• Frozen Corn Kernels
• 1/2 red bell pepper, finely chopped
• Fresh Cilantro
• Fresh Cilantro Stem
• Fresh Thyme
• Serrano Chili
• Coarse Sea Salt
• Plain Fat Free Yogurt

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.