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Winter Squash Soup |
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Serves: 4 Print this Recipe(Sopa de Calabaza) Category: Puréed Soups Large baking squash and pumpkins are native to Mexico, and are seen in markets throughout the country. Use whatever winter squash you like for this soup. I like butternut squash because of its smooth texture, bright color, and sweet buttery flavor. 1 butternut squash, about 2 pounds, or other baking squash 2 tablespoons olive oil 1/2 medium onion, chopped 3 cloves garlic (medium), chopped 1 medium carrot, peeled and thinly sliced 1 teaspoon ground cumin 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1/8 teaspoon crushed red pepper 1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth Mexican crema, sour cream, or plain yogurt Chopped fresh cilantro 1. Carefully cut squash in half with a cleaver or large heavy chef 's knife, and scoop out the seeds. Cut away the peel and cut the orange flesh into 1-inch pieces. In a large saucepan, heat the oil over medium heat, and cook the onion and garlic, stirring, until they begin to brown, 4 to 5 minutes. Add the squash and all the remaining ingredients, except the sour cream and cilantro. Bring the soup to a boil, then reduce the heat to medium-low and simmer, covered, 15 to 20 minutes, or until the vegetables are very tender. 2. Transfer the soup to a blender or food processor and purée the soup in batches until smooth. If the soup is too thick, add additional hot broth a little at a time. 3. Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently to prevent scorching. Serve hot, garnished with a swirl of crema, and a sprinkle of cilantro. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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