Cup Of Winter Squash Soup Recipe

First Course

1. 1

   Sauté aromatics

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and chiltepín peppers and cook for 30 seconds until fragrant.

2. 2

   Add squash and potato

   Add the chayote squash, cubed butternut squash, and potato. Stir to coat with oil and cook for 5-7 minutes, until slightly softened.

3. 3

   Simmer the soup

   Pour in the vegetable broth and water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the squash and potato are tender.

4. 4

   Blend until smooth

   Use an immersion blender to blend the soup until smooth and velvety. If needed, blend in batches. Season with salt and pepper to taste.

5. 5

   Finish and serve

   Stir in the lime juice. Taste and adjust salt if needed. Ladle the soup into bowls and garnish with chopped cilantro. Serve hot.