Mexican Squash Soup Recipe

Name: Mexican Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb butternut squash; 1 Tbs olive oil; 1 3/4 c chopped onion; 1 c chopped celery; 2 garlic cloves; 6 cups veg broth; 1 tsp cumin; 1 cup black beans, rinsed, drained; 1 cup frozen corn kernels; 1 cup chopped red bell pepper; 1/4 cup chopped cilantro; 1 Tbs chopped fresh thyme; 1 tsp minced seeded serrano chile (or 1/2 tsp chipotle chili powder); Sea salt; Plain yogurt or sour cream

Servings: persons

1 1/2 lb butternut squash
1 Tbs olive oil
1 3/4 c chopped onion
1 c chopped celery
2 garlic cloves
6 cups veg broth
1 tsp cumin
1 cup black beans, rinsed, drained
1 cup frozen corn kernels
1 cup chopped red bell pepper
1/4 cup chopped cilantro
1 Tbs chopped fresh thyme
1 tsp minced seeded serrano chile (or 1/2 tsp chipotle chili powder)
Sea salt
Plain yogurt or sour cream

1
400F.
2
Coat pieces of squash in olive oil and roast until soft.
3
Heat oil in a large pan. Add onion, saute until golden. + Celery + garlic. Saute a little bit. Add 1 cup broth. Cover and simmer 10 min. Add squash, 5 cups broth and cumin. Cover and simmer 20 min to blend flavours.
4
Working in batches, puree squash soup in blender until smooth. Return to pot. Add 1 cup black beans, 1 cup corn, 1 cup red pepper, 1/4 cup cilantro, thyme and serrano. Cover and simmer 10 min.
5
Season soup with salt and pepper.
6
Serve with a dollop of yogurt.

1749

kcal

Calories

165

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lb butternut squash, 1 Tbs olive oil, 1 3/4 c chopped onion, 1 c chopped celery, and more.

Yes, Mexican Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Squash Soup

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