There is something so soothing about a nice warm bowl of soup, especially when it’s cold outside. Soups are a great way to add in the necessary vitamins and minerals from an assortment of vegetables, the heartier the soup the better. There is no limit to what you can add in to a basic broth.
I first made this soup a year ago to share with others at a Soup Exchange hosted by TahsinTheGood. The soup exchange was such a great time, and getting to take 4 jars of different soups home was such a treat, if you get an opportunity to attend one I highly recommend it. After a few changes here and there with my soup, I have finally got a recipe that is easy, flavourful and loved by all in our house.
If you enjoy Tex Mex flavours you’ll love this heart warming soup.
Roasting the Squash:
- cut a fresh squash in half vertically
- scoop of the strings and seeds
- sprinkle the halves with Tex Mex seasoning (or chili powder)
- sea salt and pepper to taste
- drizzle olive oil over the top
Bake at 400° F for 40-45 minutes (till the insides are soft)
Soup Base:
- 1 tbsp. oil
- 2 green onions finely chopped
- 1 large clove of garlic minced
- 3 cups vegetable broth
- 1/2 tbsp. Tex Mex seasoning (or chili powder)
- 1/2 tsp dried oregano
- salt and pepper to taste
- 1 cup frozen corn kernels
- 1 cup black beans drained and rinsed
- 1 tbsp. chopped jalapeno (more or less to taste)
- 1 tbsp. fresh lime juice
- 1/2 tsp fresh lime zest
- inside flesh of the roasted squash (pre-cut raw chunks can be used if in a rush, the soup will just have to simmer longer till the pieces are cooked through and soft.)
Heat oil, add green onions and garlic, sauté for one minute.
Add vegetable stock
In a skillet, heat oil over medium heat.
Add onions, and cook, stirring, until softened, about three minutes.
Add garlic, oregano, and salt, and cook, stirring, for one minute.
Add the inside of the roasted butternut squash, and stir to combine, pour in vegetable stock and let simmer for about 10 minutes.
Remove pot from stove and purée till smooth with hand emulsifier or blender.
Return back to stove and add corn niblets, black beans and desired amount of chopped jalapeños.
Let simmer for 10 minutes on low/medium heat till corn is tender.
Add lime and lime zest for the last few minutes.
Garnish soup with any or all of the below:
- fresh chopped cilantro
- chopped jalapeños
- roasted red pepper strips
- avocado chunks
- tortilla strip
- jalapeño Greek yogurt (or sour cream)
