I don’t think I’m the only one who craves soup when under the weather. There is just nothing better than warm and creamy goodness in a bowl. This Butternut Squash soup jumped at me from the pages of Sainsbury’s magazine, and although I’ve adapted it to my taste I stayed pretty true to the idea of a seasonal soup with a Mexican twist. I had all necessary ingredients on hand as the list is not very long. Bonus. And look how gorgeous it is! It’s a pretty basic squash soup but with an addition of corn and topped with salsa it will fill you with happiness you won’t soon forget.
- Olive oil- 2 tbs.
- Onion diced-1
- Garlic- 2 cloves
- Yellow or Red Pepper- 1
- Butternut Squash peeled and diced- 2 cups/750gr
- Corn canned or fresh- 1 cup/ 250gr
- Vegetable or Chicken Stock I used chicken stock- 2 1/3 cup/600 ml
- Salt to taste
- Cumin- 1 tsp.
- Fresh Cilantro- 1/2 bunch
- Lime Juice- from 1/2 lime
- For the Salsa
- Tomatoes diced- 2 medium
- Corn canned- 1/3 cup/100 gr
- Onion diced(optional)- 1/3 of a small one
- Cilantro leaves- 1/2 bunch
- Lime juice- from 1/2 lime
- Crumbled Feta Cheese- 4 tbsp.
Cook onions, bell pepper, garlic and cilantro in olive oil in low heat for 5-7 minutes until translucent but not browned.
Add diced butternut squash, corn, a pinch of salt and cumin and stock, bring to a boil, then reduce the heat and simmer until squash is tender for about 30 minutes.
Meanwhile, dice all salsa ingredients except for feta cheese and set aside.
Blend your chowder in a food processor or with an immersion blender, return to the pot, reheat with a dash of lime juice.
Serve topped with tomato and corn salsa and sprinkled with feta cheese.