2 medium kabocha or butternut squash (about 4 pounds)
2 tablespoons plus 1 teaspoon extra-virgin oli
Kosher salt and freshly ground pepper
2 white corn tortillas, torn into large pieces
4 carrots, chopped
1 red onion, chopped
1 red Fresno or jalapeno chile pepper, chopped (remove seeds for less heat)
2 cloves garlic, finely chopped
1 teaspoon ground cumin
6 cups low-sodium chicken or vegetable broth
Assorted toppings-
Pomegranate seeds
Sliced scallion
Sour cream mixed with lime zest and juice
Toasted pepitas
Cooked bacon
Instructions
Preheat the oven to 425 degrees F. Cut the squash in
half lengthwise and scoop out the seeds. Rub all over
with 1 teaspoon olive oil and season the cut sides
with salt and pepper. Arrange cut-side down on a
baking sheet and roast until very tender, about 30
minutes (a fork should easily pierce the skin). Set
aside until cool enough to handle, then scoop out the
squash into a bowl and discard the skin.
Heat the remaining 2 tablespoons olive oil in a large
pot or Dutch oven over medium-high heat. Add the
tortilla pieces and cook, stirring occasionally,
until browned, 3 to 4 minutes. Add the carrots, red
onion, chile, garlic, cumin, 1 teaspoon salt and a
few grinds of pepper. Cook, stirring, until the onion
has softened, about 4 minutes.
Add the roasted squash, broth and 3 cups water. Bring
to a boil, reduce the heat to medium low and simmer
until the carrots are very tender, about 25 minutes.
Remove from the heat and let cool slightly.
Working in batches, transfer the soup to a blender
and puree until smooth; return to the pot. (Or puree
the soup in the pot with an immersion blender.) Add
up to 1 cup water if the soup is too thick and reheat
if needed. Season with salt and pepper. Serve with
toppings.
Originally Submitted
11/9/2014
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