| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 25 min |
| Cook: | 1 hr 5 min |
| Yield: | 6 servings |
Ingredients
- 2 medium kabocha or butternut squash (about 4 pounds)
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 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 scallions
- 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.
Nutrition Facts
| Calories | 212 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 299 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 7 grams |
| Protein | 6 grams |
| Sugar | 10 grams |
| Calories | 212 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 299 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 7 grams |
| Protein | 6 grams |
| Sugar | 10 grams |
Reviews
Delicious!Even my picky family likes it. It was fun and easy to make.
is a good recipe. Tasted great. Don’t think it needed all the water called for. I did add a bit of nutmeg and cinnamon as well as an apple. (needed to use). Also didn’t use the tortillas ( I didn’t have on hand) Will make this again. Thanks for a great idea.