Mexican Squash Soup

Ingredients

4 large zucchini or summer squash or 2 medium-size chayotes (see “Note”)
2 tablespoons unsalted butter
1 small yellow onion, diced
4 large garlic cloves, roughly chopped
4 bay leaves
1-1/2 teaspoons kosher or sea salt, plus more to taste
3-1/2 cups reduced-sodium chicken or vegetable broth
4 ounces fresh spinach, stemmed and roughly chopped (about 4 cups)
1 or 2 poblano chiles, roasted, peeled, and seeded (see note)
6 sprigs cilantro, stems and leaves roughly chopped
1/2 to 1 small jalapeño pepper, stem and seeds removed cut into quarters (optional)
1 cup whole milk
1/4 teaspoon grated nutmeg
1/4 cup sour cream

Instructions

If you’re using zucchini or summer squash, trim the blossom ends and cut into 1-inch pieces. If you’re using chayotes, peel, remove pits, and cut into 1-inch pieces. Set aside.

Melt the butter in a 3- to 4-quart pot over medium-high heat. Add the onion, garlic, bay leaves, and salt. Cook, stirring, 1 minute; then add the squash. Cook 5 more minutes, stirring occasionally. Add the broth, increase heat to high, and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft, 8 to 10 more minutes. Add the spinach, poblano chiles, cilantro, and jalapeño, and cook 8 minutes.

Transfer the mixture to a blender and purée until smooth. Return the soup to the pot and reduce heat to low. Add the milk and nutmeg and check seasonings; add more salt if needed. Cook 10 more minutes, to let the flavors combine. Stir in the sour cream just before serving. Serve hot.

Yield: 

4 to 6 servings

Course

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