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Azteca Squash Soup Recipe

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This recipe for Azteca Squash Soup is from Food for Foodies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. butternut squash,halved and seeded
1 T. extra virgin olive oil
1 3/4 c. chopped onion
1 c. chopped celery
2 garlic cloves, chopped
6 c. vegetable broth
1 tsp. cumin
1 c canned black beans, rinsed and drained
1 c. frozen corn kernels
1 c. chopped red pepper
1/4 c. chopped cilantro
1 T. chopped thyme
1 tsp. minced serrano chile

Directions:
Directions:
Bake squash halves at 400º for 1 1/2 hours. Heat oil and add chopped onion, celery, and garlic. Add 1 c. broth, cover and simmer 10 minutes. Scoop squash out into simmering pot and add 5 c. more broth and cumin. Cover and simmer 20 minutes. Puree and thin with more vegetable broth if desired. Add beans, corn, red pepper, cilantro, thyme, and chile and simmer for 10 minutes. Season with salt and pepper. Garnish with a dollop of plain yogurt.

Personal Notes:
Personal Notes:
This is served at some health spa in Mexico that I heard about in or around Tecate. We should go sometime!

 

 

 

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