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Butternut Squash & Tortilla Soup

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Butternut Squash and Tortilla Soup

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2010-10-26 Main Dish
5 28

Butternut squash, corn and pasilla peppers add fresh flavor to this hearty soup. Top with cheese, crisp tortilla strips, cilantro and a squeeze of lime.

  • Servings: 8

Ingredients:

Soup:
2 lb Butternut Squash; Peeled, seeded and cut into 1" pieces
1 Bulb Garlic; Separated Into Cloves, peeled and large cloves cut into half
½ tsp Salt
3 Tbsp Olive Oil
3 Pasilla Peppers; Cut Into Halves, seeds and stems removed
2 cups Chopped Onion
2 Tbsp Olive Oil
2 Ears Corn, cut off cob
32 oz box Chicken Broth
2 cups Water
14.5 oz can Diced Fire-roasted Tomatoes, undrained
1 Roasted Chicken, skinned and shredded
1 Tbsp Cumin
2 Tbsp Chopped Cilantro
1 Tbsp Sugar
1 tsp Salt
Toppings:
1× 12-16 Count Pkg Corn Tortillas, cut into strips
3 Tbsp Olive Oil
3 Tbsp Corn Oil
10 oz Shredded Sharp Cheddar Cheese
2 Avocados, chopped
1 cup Fresh Cilantro Leaves
1 Lime, cut into wedges

Directions:

Preheat oven to 425 degrees. You can peel the squash easily just as you would a potato. Be careful it can get a bit slippery. I cut the squash into 3/4 inch rings. For the bottom rings that have seeds, I cut those rings into half crosswise, remove the seeds, then cut into 3/4-1 inch pieces. The upper rings of the squash will be solid, they can be cut into four slices one direction, then turned and cut into four slices perpendicular to the first slices. In a large roasting pan, toss the squash and garlic with oil. Place on the middle rack in oven, and roast, uncovered, stirring after ten minutes, and every five minutes thereafter. Roast for 25 minutes or until tender, then set aside. Under broiler, 6-7 inches from heat, roast the peppers, cut side down, on a cookie sheet until the skins are blackened. Remove the peppers from the broiler and place in a resealable bag and seal until cooled.

In the meantime, in a deep 3 quart skillet, electric skillet, or a Dutch oven, saute the onion in oil over medium high heat until transparent. Add the corn and saute two minutes. Pour in the chicken broth, diced tomatoes, 2 cups of water, seasonings and herbs, then mix well. Gently stir in the roasted squash and garlic. Add the chicken pieces, bring to a simmer, and cover. Chop the peppers into medium chunks and add to the soup. Reduce heat, and simmer 20-30 minutes, until the flavors are blended and onions and peppers are tender. Meanwhile, in a small skillet, heat the 6 tablespoons of oil over medium high to high heat.

Fry tortillas, 6-8 pieces at a time, until golden brown and crisp. Drain on paper towels, then sprinkle lightly with salt. Warm soup bowls in the microwave.

Helpful Tips:

Two serving options: Place some of the tortilla chips and avocado in each soup bowl. Sprinkle with Cheddar cheese and cilantro. At the table, pour hot soup over the chips and serve. Pass lime wedges or place a wedge on the soup plate. Or serve the soup in the bowls. Garnish with three tortilla strips. Pass the toppings at the table and allow your guests to decide which toppings suit their taste. Be sure you tell your guests that you squeeze lime juice into the soup.