Despite having lived in Arizona and Texas, we never really enjoyed “Mexican” food. This was mainly having to do with the fact that we’d only ever been to chain restaurants where the menu consisted almost exclusively of bottom-of-the-line burritos, tacos, quesadillas and chimichangas, all smothered in cheese with a side of mediocre quadrupel refried beans. That sounds really snobby, but it’s true. We then visited a restaurant that changed our minds forever and showed us what Mexican and Southwest cooking could be. Where was it, you ask? …..Shanghai, China, of all places! We experienced some of the best food we’ve had to date there, a Mexican restaurant included. This soup reminds us of some of the flavors we experienced there.
If you love pureed soups, put this one down as the next to make. We really enjoy soups where there are a variety of toppings to choose from, and these toppings are a refreshing change from the norm. Butternut squash and toasted pepitas (or pumpkin seeds) make this soup beautiful for fall. Carrots lend some sweetness and a fresno chili lends a touch of heat. People love to have choices at dinner time, and they’ll love getting creative with these interesting toppings.
Tip (unsponsored): We LOVE Kitchen Basics brand stocks. This is probably the pitch on their commercial (we wouldn’t know, haven’t seen a commercial in ages), but it’s true: pour some KB chicken stock into a clear cup and some chicken broth of another brand into another cup. The KB stock is much darker than the broth because there is much more flavor in the stock, which includes vegetables. And, honestly, we don’t buy the regular as opposed to the “reduced sodium” stock and it has never posed a problem with an end result tasting too salty.
Have your kids help you scoop out the seeds of the squash and rub the cut side with olive oil. As you prepare and enjoy this meal with your family, teach them about some of the health benefits of some of the ingredients:
- Butternut squash contains lutein, which helps you have good vision.
- Pomegranate seeds provide your body with vitamin B5, which helps prevent muscle cramps.
- Pumpkin seeds (or pepitas) have lots of the healthy fatty acids that helps to lower the bad cholesterol in your blood and raise the good.
A few facts about Mexico and it’s people:
- Kids usually wear uniforms to school.
- Most Mexicans speak Spanish, but there are about 60 other indigenous languages spoken as well.
- Indigenous Mexicans don’t grow wisdom teeth.
Adapted slightly from: Southwestern Winter Squash Soup
- 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 chicken STOCK
- Assorted toppings:
- Pomegranate seeds
- Sliced scallions
- Sour cream mixed with lime zest and juice
- Toasted pepitas
- Cooked bacon
- 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.
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