Azteca Squash Soup Recipes

AZTECA SOUP

Steps:

• Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
• Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
• In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

AZTECA SQUASH SOUP

Steps:

• Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. Sprnkle cut hlaves of squash with salt and pepper. Arranceh, cut side down, on prepared sheet. Roast squash until tender, about 1 1/2 hours. Turn squash cut side up and cool. Scoop squash out into medium bowl.
• Heat oil in heavy learge pot over medium heat. Add chopped onion, and saute until pale golden, about 10 minutes. Mix in chopped celery and garlic cloves. Add 1 cup broth. Cover and simmer for 10 minutes, stirring occasionally. Add squash, 5 cups broth, and cumin. Cover and simmer 20 minutes to blend flavors.
• Working in batches, puree squash soup in blender until smooth. When finished pureeing all batches, return all suop to pot. This wquash soup to desired consistency with more vegetable broth. Add black beans, frozen corn, chopped red bell pepper, cilantro, thyme, and serrano chile. Cover soup and simmer 10 minutes. Season soup to taste with salt and pepper.
• Ladle soup into bowls. Garnish each with dollop of yogurt and sprig of cilantro.

AZTECA SQUASH SOUP

Steps:

• Preheat oven to 400* Spary 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 1.5 hours. Scoop squash into medium bowl and set aside. Heat oil in heavy large pot over medium heat. Add chopped onion and saute 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 in blender utnil smooth. Add black beans, corn, bell pepper, cilantro, thyme and serrano chili. Cover and simmer 10 minutes Season to taste with salt & pepper.

AZTECA SQUASH SOUP

Steps:

• Preheat oven to 400 F. Spray baking sheet with nonstick spray. Sprinkle cut halves of squash with salt and pepper. Arrange, cut side down, on prepared sheet. Roast squash until tender, about 1 1/2 hours. Turn squash cut side up and cool. Scoop squash out into medium bowl. Heat oil in heavy large pot over medium heat. Add 1 3/4 cups of chopped onions and saute' until pale golden, about 10 minutes. Mix in 1 cup chopped celery and 2 chopped garlic cloves. 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. Working in batches, puree squash soup in blender intil smooth. When finished pureeing all batches, return all soup to pot. Thin squash soup to desired consistency with more vegetable broth. Add 1 cup black beans, 1 cup corn kernels, 1 cup chopped red bell peppers, 1/4 cup chopped fresh cilantro, 1 tablespoon chopped fresh thyme, and 1 teaspoon minced serrano chile. Cover soup and simmer 10 minutes Season soup to taste with salt and pepper. DO DHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Rewarm before serving. Ladle soup into bowls. Garnish each with dollop of yogurt or sour cream and sprig of cilantro.