Winter Squash Soup & & & Chayote Squash, Butternut Squash, Potato, Onion, Garlic & Chiltepin Recipe

SOUPS, SALADS & BREAD

1. 1

   Prep vegetables and aromatics

   Dice the butternut squash, chayote squash, and potatoes into uniform 1-inch cubes. Peel and dice the onion; mince the garlic.

2. 2

   Sauté aromatics

   In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.

3. 3

   Bloom the squash

   Stir in the cubed squash and potato. Cook for 5–7 minutes, stirring occasionally, until the surfaces start to slightly caramelize and become tender.

4. 4

   Add heat and chiles

   Add crushed chiltepin and the ground cumin and nutmeg; stir to evenly coat the vegetables and release the spices' aroma, about 1–2 minutes.

5. 5

   Simmer the soup

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

6. 6

   Blend and finish

   Use an immersion blender to puree the soup until smooth. Stir in the coconut milk (or heavy cream) and the lime juice. Season with salt and pepper, and adjust thickness with extra broth if needed.

7. 7

   Taste and adjust

   Taste for salt and pepper; adjust with additional salt, pepper, or lime juice as desired. If you prefer more heat, add another pinch of crushed chiltepin.

8. 8

   Serve

   Ladle into bowls and garnish with a drizzle of coconut milk, a pinch of chili oil, or roasted pumpkin seeds if desired. Serve hot with crusty bread.