Southwestern Squash Soup Recipe
Now that we’re full on into winter in Alberta, I’m craving soup. Not just any soup, a but a hearty, comforting soup that’s robust enough to make a meal out of. Chock full of fibre and protein, this healthy Southwestern squash soup fits the bill perfectly.
Squash Soup Ingredients
- 1 medium sized squash (butternut, acorn, banana, etc…)
- 1 Tbsp grape seed oil (or canola or olive oil)
- 1 small onion diced
- 2 stalks celery diced
- 2 cloves garlic crushed
- 2 tsp cumin
- To taste – ground chilies (I used 3 Tbsp of a smoky chipolte salsa)
- 1/2 tsp pepper
- 1/4 tsp salt (or more if you use homemade stock like I do)
- 4 cups chicken stock (vegetable stock would work fine, too)
- 1 cup cooked brown rice
- 1 cup black beans
- Diced avocado
- Chopped green onion
- Chopped cilantro
How to Make Southwestern Squash Soup
- Cut your squash in half and scoop out its seeds. Roast in oven at 350 for about 45 minutes or until soft. Scoop out the flesh and reserve.
- Chop your veggies and send them frying into a pan with the oil. Add the garlic, cumin, chili, salt and pepper once the onion has sweat (after about 3-5 minutes).
- Puree the squash in a blender with all your ingredients from the frying pan.
- Combine the pureed mixture with the stock and bring to a simmer.
- Once simmering, add the rice and beans.
- Simmer for at least 10 minutes to allow the flavours to combine. The squash thickens up the consistency, so you may find you need to add a bit of water or more stock if you have it.
- Season with salt and pepper and top with the garnishes of your choice.
What are your favourite soups for cold weather?