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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Mexican Squash Soup Recipe

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This recipe for Mexican Squash Soup is from Joseph's Storehouse Baking Company, 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:  
4 slices bacon, diced
1 sweet onion, chopped
3 cloves garlic, minced
8 large yellow squash, sliced
2 large zucchini squash, sliced
10 cups water
3 tablespoons plus 1 teaspoon Better Than Bouillon, chicken base
½ cup chopped green chiles
½ cup chopped pimento
5 teaspoons ground cumin
2 teaspoons dried Mexican oregano
2 cups frozen sweet white corn
¼ teaspoon baking soda
2 to 4 cups half and half
2 teaspoons black pepper
Kosher salt, to taste
Shredded Monterey Jack cheese and chopped green onions, for garnish
Directions:
Directions:
1). In a large stock pot, sauté the bacon, and onion for about 4 minutes. Add the garlic and cook 1 more minute. Add the yellow squash, zucchini, water, chicken base, chiles, pimentos, cumin and oregano and salt to taste. Bring to a boil. Cook until the squash is tender, about 15 minutes. Add the corn and simmer for about 10 minutes. Add the baking soda, half and half, pepper and salt to taste. Heat thoroughly and serve. Garnish with Monterey Jack cheese and chopped green onions.
Number Of Servings:
Number Of Servings:
16

 

 

 

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