Mexican Butternut Squash Soup

Mexican Butternut Squash Soup Recipe - Delicious and Hearty

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Mexican Butternut Squash Soup is a delicious and comforting dish that is perfect for the fall and winter months. This soup is packed with flavor from the butternut squash, onions, red bell pepper, celery, and a blend of spices. It is a hearty and satisfying meal that is sure to warm you up on a cold day.

History

Butternut squash soup has been a popular dish in Mexican cuisine for centuries. The combination of butternut squash, onions, and spices has been a staple in Mexican cooking for generations. This recipe has been passed down through families and has evolved over time to include different variations and ingredients.

Ingredients

2 tsp of olive oil
2 cups of peeled cubed butternut squash (about 0.75 lb or 340 g)
2 cups of chopped onions
1 cup of chopped red bell pepper
1 cup of chopped celery
1 tsp of dried oregano
1 tsp of chili powder
1 can (4.5 oz or 128 g) of chopped green chilis
4 cups of canned vegetable broth
1 can (15.5 oz or 439 g) of white hominy or whole-kernel corn, drained
0.25 cup of fresh lime juice
2 tbsp of minced fresh cilantro

How to prepare

Heat a large Dutch oven.
Add Squash and the next 6 ingredients, and sauté for 3 minutes.
Add vegetable broth and hominy, and bring to a boil.
Reduce heat, and simmer, uncovered, for 35 minutes or until vegetables are tender.
Remove from heat, and stir in lime juice and cilantro.

Variations

Add cooked chicken or shrimp for a protein boost.
Substitute the butternut squash with pumpkin or sweet potatoes for a different flavor profile.
Stir in a can of black beans or kidney beans for added protein and fiber.

Cooking Tips & Tricks

Make sure to peel and cube the butternut squash before adding it to the soup.

- Sautéing the vegetables before adding the broth helps to enhance the flavors of the soup.

- Adjust the amount of chili powder and green chilis to suit your taste preferences.

- For a creamier texture, you can blend the soup with an immersion blender before serving.

Serving Suggestions

Serve the soup hot with a dollop of sour cream and a sprinkle of fresh cilantro on top.

- Pair the soup with a side of warm cornbread or tortilla chips for a complete meal.

Cooking Techniques

Sauté the vegetables before adding the broth to enhance the flavors of the soup.

- Simmer the soup on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable or chicken broth instead of canned vegetable broth.

- Substitute white corn with yellow corn or hominy.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil and a sprinkle of paprika for a pop of color. - Serve the soup in individual bowls with a side of warm tortillas or bread.

Pairing Recommendations

Pair this soup with a crisp green salad or a side of roasted vegetables for a complete meal.

- Serve the soup with a glass of white wine or a cold beer for a refreshing drink option.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat the soup on the stovetop over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 5g

- Sugars: 8g

Fats

- Total Fat: 3g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 160%

- Vitamin C: 70%

- Calcium: 6%

- Iron: 10%

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

This Mexican Butternut Squash Soup is a nutritious and flavorful dish that is low in calories and high in vitamins and minerals. It is a great option for those looking for a healthy and satisfying meal.

Summary

Mexican Butternut Squash Soup is a delicious and nutritious dish that is perfect for the fall and winter months. This soup is packed with flavor from the butternut squash, onions, red bell pepper, and a blend of spices. It is a hearty and satisfying meal that is sure to warm you up on a cold day.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer evening, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a wonderful cook, and she had just finished preparing a delicious Mexican Butternut Squash Soup for dinner. The aroma of the soup filled the air, and my mouth watered as I watched her sprinkle some fresh cilantro on top.

I asked Maria for the recipe, eager to learn how to make this flavorful dish myself. She smiled and handed me a worn, stained piece of paper with the ingredients and instructions written in her elegant script. I thanked her profusely and promised to cherish this recipe forever.

As I made my way back home, I couldn't wait to try my hand at making the Mexican Butternut Squash Soup. I gathered all the necessary ingredients - butternut squash, onions, garlic, cumin, chili powder, vegetable broth, and of course, cilantro. I followed Maria's instructions carefully, sautéing the onions and garlic until they were golden brown, then adding the diced butternut squash and spices to simmer in the broth.

The soup bubbled and simmered on the stove, filling my kitchen with its rich, savory scent. I couldn't resist sneaking a taste, and my taste buds were instantly transported to Maria's kitchen. The flavors were bold and comforting, with a hint of sweetness from the butternut squash.

I served myself a bowl of the Mexican Butternut Squash Soup, garnishing it with a sprinkle of fresh cilantro just like Maria had done. With each spoonful, I felt a sense of warmth and nostalgia wash over me. This recipe was more than just a dish - it was a connection to my dear friend and the countless memories we had shared over the years.

I continued to make the Mexican Butternut Squash Soup for my family and friends, each time adding my own twist to the recipe. Sometimes I would add a touch of cinnamon for a hint of sweetness, or a dollop of sour cream for creaminess. Each bowl of soup was a labor of love, a tribute to Maria and our friendship.

Over the years, I shared the recipe with anyone who asked, passing on the tradition of this comforting and delicious dish. I taught my grandchildren how to make the soup, showing them the importance of cooking with love and care. And as they grew older, they too would make the Mexican Butternut Squash Soup for their own families, keeping our culinary tradition alive.

As I sit here now, reflecting on the many years I have spent making this soup, I am grateful for the memories it has brought me. The moments spent in Maria's kitchen, the laughter shared with loved ones over a steaming bowl of soup - these are the moments that make life rich and full.

And so, I will continue to make this Mexican Butternut Squash Soup, passing on the recipe and the stories that accompany it to future generations. For in the act of cooking and sharing food, we create lasting connections that endure through time. And for that, I am truly grateful.