Azteca Squash Soup

Name: Azteca Squash Soup
Ingredients: 1- 1 1/2 lb butternut squash; 1 3/4 cups chopped onion; 1 cup chopped celery; 2 chopped garlic cloves; 6 cups veggie broth; 1 teaspoon cumin; 1 cup canned black beans, rinsed, drained; 1 cup frozen corn kernels; 1 cup chopped red bell pepper; 1/4 cup chopped cilantro; 1 Tablespoon chopped fresh thyme; 1 teaspoon minced seeded serrano chili.

12 ingredients

1 steps

Ingredients

1- 1 1/2 lb butternut squash
1 3/4 cups chopped onion
1 cup chopped celery
2 chopped garlic cloves
6 cups veggie broth
1 teaspoon cumin
1 cup canned black beans, rinsed, drained
1 cup frozen corn kernels
1 cup chopped red bell pepper
1/4 cup chopped cilantro
1 Tablespoon chopped fresh thyme
1 teaspoon minced seeded serrano chili.

Directions

1

{"0":"Preheat oven to 400*","1":"Spary baking sheet with nonstick spray, sprinkle halves of squash with salt and pepper. Arrange, cut side down on baking sheet. Roast squash until tender, about 1.5 hours. Scoop squash into medium bowl and set aside.","3":"Heat oil in heavy large pot over medium heat. Add chopped onion and saute until pale golden, about 10 min.","5":"Mix in chopped celery and garlic, add 1 cup broth. Cover and simmer 10 minutes, stirring occasionally","7":"Add squash, 5 cups broth and cumin. Cover and simmer 20 minutes to blend flavors.","9":"Puree soup in blender utnil smooth. Add black beans, corn, bell pepper, cilantro, thyme and serrano chili. Cover and simmer 10 minutes","11":"Season to taste with salt & pepper."}