Azteca Squash Soup
Ingredients
- 1½ lb butternut squash
- 1¾ cups chopped onion
- 1 cup chopped celery
- 2 chopped garlic cloves
- 6 cups veggie broth
- 1 teaspoon cumin
- 1 cup canned black beans rinsed, drained
- 1 cup frozen corn kernels
- 1 cup chopped red bell pepper
- ¼ cup chopped cilantro
- 1 Tablespoon chopped fresh thyme
- 1 teaspoon minced seeded Serrano chili.
- salt & pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Spray baking sheet with nonstick spray, sprinkle halves of squash with salt and pepper. Arrange cut side down on baking sheet. Roast squash until tender, about 40-50 minutes. Scoop squash into medium bowl and set aside.
- Heat oil in heavy large pot over medium heat. Add chopped onion and sauté until pale golden, about 10 min.
- Mix in chopped celery and garlic, add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally.
- Add squash, 5 cups broth and cumin. Cover and simmer 20 minutes to blend flavors.
- Puree soup until smooth.
- Add black beans, corn, bell pepper, cilantro, thyme and Serrano chili. Cover and simmer 10 minutes.
- Season to taste with salt & pepper.
