Mexican Squash Soup Recipe

Name: Mexican Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large zucchini or summer squash or 2 chayotes; 2 T unsalted butter; 1 small yellow onion, diced; 4 large garlic cloves, roughly chopped; 4 bay leaves; 1 1/2 t salt, plus more to taste; 3 1/2 c low sodium chicken or vegetable broth; 4 oz fresh spinach, stemmed, roughly chopped; 1-2 poblano chies, roasted, peeled, and seeded; 6 sprigs cilantro, stems and leaves, chopped; 1/2 to 1 small jalapeno pepper, stem and seeds; removed, cut into quarters (optional); 1 c whole milk; 1/4 t grated nutmeg; 1/4 c sour cream

Servings: persons

4 large zucchini or summer squash or 2 chayotes
2 T unsalted butter
1 small yellow onion, diced
4 large garlic cloves, roughly chopped
4 bay leaves
1 1/2 t salt, plus more to taste
3 1/2 c low sodium chicken or vegetable broth
4 oz fresh spinach, stemmed, roughly chopped
1-2 poblano chies, roasted, peeled, and seeded
6 sprigs cilantro, stems and leaves, chopped
1/2 to 1 small jalapeno pepper, stem and seeds
removed, cut into quarters (optional)
1 c whole milk
1/4 t grated nutmeg
1/4 c sour cream

1
Trim blossom ends of squash and cut into 1-inch pieces.
2
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 jalapeno, and cook 8 minutes.
3
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.

955

kcal

Calories

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: 4 large zucchini or summer squash or 2 chayotes, 2 T unsalted butter, 1 small yellow onion, diced, 4 large garlic cloves, roughly chopped, 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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