Mexican Squash Soup Recipe
A creamy, warming bowl of deliciousness, this vegan Mexican winter squash soup features kabocha squash with apple and onion flavored by an ancho/achiote paste and simmered in coconut milk.
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Ingredients
- 1 kabocha squash - stem and seeds removed (2-3 pounds)
- 1 onion - cut in quarters
- 1 apple - cut in quarters
- 2 dried ancho chiles - stems and seeds removed, cut in pieces
- ½ cup toasted pepitas
- 1 ounce achiote/annatto paste
- 1 teaspoon garlic - minced
- 1 cinnamon stick
- 2 teaspoons Mexican oregano
- 1 tablespoon vegan butter - see Ingredients in post
- 1 tablespoon olive oil
- 1 can lite coconut milk
- 1 ½ cups vegetable broth
- fresh herbs for garnish
- 1 teaspoon sea salt +/-
- a few grinds pepper
Instructions
- Preheat the oven to 400°. Arrange squash, apple, and onion on a baking sheet in a single layer. Roast until the squash is tender and has some caramelization on the edges. You should have some color on the apple and onion at this point as well. All the squash to cool before removing the peel.
- Toast the chiles in a dry pan until fragrant. After removing the stems and seeds, cut into pieces, add the chiles in a medium-sized bowl. Cover with boiling water. Soak until softened (about 10 minutes).
- Toast the pepitas if you are using raw. Add them to the bowl of a food processor along with the drained ancho chile pieces (reserve the liquid). Add the achiote/annatto paste, garlic, cinnamon stick, Mexican oregano, and salt.
- Pulse until the mixture is thoroughly combined, adding the chile liquid to make a thick paste.
- Sauté the onions and garlic in butter and/or coconut or olive oil over medium-high heat.
- After the onions and garlic have sautéed for a minute or two, add the roasted squash and recado rojo (achiote/chile paste). Continue to sauté another 2-3 minutes.
- Add broth/stock. Bring to a boil.
- Add coconut milk, then purée until smooth. Garnish with fresh herbs.
Nutrition
Calories: 288kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com