Azteca Squash Soup Recipes

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AZTECA SQUASH SOUP



Azteca Squash Soup image

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

1 1/2 lbs butternut squash, halved lengthwise, seeded
1 tablespoon extra virgin olive oil
1 3/4 cups chopped onions
1 cup chopped celery
2 garlic cloves, chopped
6 cups vegetable broth, divided
1 teaspoon ground cumin
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
1 cup red bell pepper, chopped
1/4 cup chopped fresh cilantro, plus
fresh cilantro stem (to garnish)
1 tablespoon chopped fresh thyme
1 teaspoon minced serrano chili, seeded
coarse sea salt
plain fat-free yogurt

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 SOUP



Azteca Soup image

This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.

Provided by ANDRÉE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 10

10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ½ cups vegetable oil for frying
salt to taste
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chopped chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2 avocados - peeled, pitted and diced

Steps:

  • Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
  • Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
  • In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g

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