Mexican Squash Soup Recipes

TEX MEX BUTTERNUT SQUASH SOUP

Steps:

• Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. Add the garlic and jalapeno and cook for 1 more minute. Add the broth, cumin, chili powder, salt and pepper. Bring to a simmer and simmer until the squash is soft, about 15 minutes. Puree using an immersion blender.
• To serve immediately: Serve up in bowls and top with about 1 tablespoon each of the crema, cotija, cilantro and pomegranate seeds.
• If freezing, let cool completely, then pour into 3 to 4 quart bags and freeze. To serve: thaw a bag of the soup in the refrigerator, then heat in a pan or in the microwave. Top with the crema, cotija, cilantro and pomegranate seeds.

MEXICAN BEAN AND SQUASH SOUP

Steps:

• Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
• To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.

MEXICAN ZUCCHINI SOUP

Steps:

• Heat a skillet over medium heat. Add olive oil. Saute the onion until translucent, for about 3 minutes.
• Add the zucchinis and saute for about 4 more minutes. Add the corn and jalapenos and cook for 2 more minutes.
• Stir in the veggie broth or water.
• Add the black pepper and salt.
• Bring to a boil.
• Cook for about 7 minutes.
• Remove from the heat.
• Add the soy yogurt and nutritional yeast.
• Stir and garnish the soup with nutmeg and pepper flakes.
• Cover and let it sit about 5 minutes before serving.
• Top with freshly chopped cilantro and parmesan or vegan cheese before serving.

SOPA DE FLOR DE CALABAZA -- MEXICAN SQUASH BLOSSOM SOUP

Steps:

• In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
• Add the corn kernels, chiles, and zucchini and cook for two more minutes.
• Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
• Add chicken broth and bring to a boil.
• Lower heat and simmer and additional 10 to 12 minutes.
• Adjust salt to taste.
• Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.

MEXICAN FLAVORED ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Peel the butternut squash and then cube them into half-inch pieces. Place them in a bowl and add 2 tbsp of olive oil and salt to taste. Mix well.
• Layer a baking sheet with aluminum foil and spray with oil. Spread the cubed butternut squash in a single layer. Bake them at 425 F, turning a couple of times in between until browned and tender. It took me about 30 minutes.
• In a small pan, dry roast the ancho chilies until aromatic. I was unable to get Ancho chilies and hence used the Indian dry red chili. Keep it aside.
• Add the toasted red chili, vegetable broth, and 1 cup of water and let it come to a boil. Simmer for about 5 minutes and then add the roasted squash. Add cumin powder and let it simmer for 5 minutes.
• Using an immersion blender, blend the soup until smooth and creamy. At this stage, if the soup is too thick, add more water and bring it to the preferred consistency.
• Add salt and pepper as needed and transfer it to the serving bowl. Garnish with cilantro and sour cream (optional). I also served the Roasted Butternut Squash Soup with some roasted corn to add crunch.

MEXICAN ZUCCHINI CHEESE SOUP

Steps:

• Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
• Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
• Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

MEXICAN SQUASH SOUP

Steps:

• Trim blossom ends of squash and cut into 1-inch pieces. Melt butter in a 3-4 quart pot over medium-high heat. Add onion, garlic, bay leaves and salt. Cook, stirring, 1 minute, then add the squash. Cook 5 more minutes, stirring occassionally. Add the broth, increase heat to high, bring to a boil. Reduce heat to a simmer and cook until the squash is very sort, 8 to 10 minutes. Add the spinach, poblano chiles, cilantro, and jalapeño, and cook 8 minutes. Transfer the mixture to a blender and puree until smooth. Return the soup to the pt ad reduce heat to low. Add the ilk and nutmeg and check seasonings; add more salt if needed. Cook 10 more minutes, to let the flavors combine. Stir in the sour cream just before serving. Serve hot.