Mexican Butternut Squash Soup
Makes ~3.5 quarts.
6-quart heavy bottom pot with lid
1 butternut squash, peeled, cut into cubes, seeds removed
3 tablespoons olive oil
2 medium onions, chopped
1 can sweet corn
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
26 oz vegetable stock
1 (15-ounce) can garbanzo beans, drained and rinsed
1 large sweet potato, peeled, cut into bite size cubes
cilantro, avocado chunks, toasted bread & feta cheese
1. Preheat the oven to 375° F
2. Brush some of the olive oil the baking sheet. Place the squash cubes on the sheet and roast in the oven, until tender; 30-45 minutes.
3. While the squash roasts, prepare the rest of the ingredients. In the large pan, heat 2 tablespoons olive oil. Add the onions, 1/2 the can of the corn, garlic, chili powder, cayenne, paprika, and cumin. Sauté until the onions are tender, about 8 minutes. Then place in pot.
4. Add the cooked squash and vegetable stock, then bring to a boil. Reduce heat and simmer for about 30 minutes.
5. Remove from heat. Use food processor to puree the soup in the pot.
6. Add the beans, potato, and remaining corn. Simmer until the beans and potato are cooked through, about 30 minutes.
7. Serve hot and top with feta cheese, avocado chunks & cilantro.
Food Photography by Studio 29 Photography