Functional Foodie Friday: Azteca Squash Soup
// January 14th, 2011 // 6 Comments » // Faith, Family, Functional Foodie, Hover over my pictures
You guys (and girls) are going to have to trust me on this one. Come on, step out in faith. Like Peter, getting out of the boat.
Last Sunday’s message is still fresh in my head. Loved it. Even the third time.
You’ll love this soup, too. It is awesome, almost spiritual. Even though it seems weird. Trust me.
And it’s nothing but good for you.
Why am I writing in these weird short sentences?
I consulted the internets after roasting a couple of adorable butternut squash. (Surely I’m not the only one who refers to food as “adorable.”) These are particularly good roasted rather than steamed or simmered. Really brings out the natural sugars.
And of course, I got to use my all-time favorite kitchen appliance.
Vrooooom!
I started with this recipe and made a few switcheroos. Wish my avocado had been ripe enough to use.
Azteca Squash Soup
olive oil spray (I used my Misto)
2 lb butternut squash
1 Tbsp extra-virgin olive oil
1 large chopped onion
1 cup chopped celery
1 cup chopped carrots
2 garlic cloves, minced fine
6 cups chicken broth
1 tsp cumin
15 oz canned black beans, rinsed, drained
1 cup frozen corn kernels
1 cup chopped red bell pepper
1/4 cup chopped cilantro
1 Tbsp chopped fresh thyme
1 large diced jalapeño pepper
1 avocado, sliced
Preheat oven to 400°F. Spray baking sheet with olive oil, sprinkle halves of squash with sea salt and fresh ground pepper. Place cut side down on baking sheet. Roast squash until tender, about 1 hour. Scoop squash into medium bowl and park it in the kitchen somewhere to hang out.
Heat oil in heavy large pot over medium heat. Add onion and saute until almost carmelized, about 12 minutes.
Mix in celery, carrots, and garlic; then add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally.
Add squash, 5 cups broth and cumin. Cover and simmer 20 minutes to let the flavors fall in love with each other. And marry.
Puree soup using immersion blender (or regular blender) until smooth. Add black beans, corn, bell pepper, cilantro, thyme and serrano chili. Cover and simmer over low heat for 30 minutes.
Season to taste with sea salt & pepper and top servings with sliced avocado and a dollop of plain greek yogurt.
