Ingredients
1 butternut squash
2 Tbs olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 small onion chopped
2 cloves garlic chopped
1 cup frozen corn
1 Tbs olive oil
1 cup frozen roasted corn or 2 ears of fresh corn (I get it frozen at Trader Joe’s)
1 chipotle pepper and canning sauce
1/2 cup pumpkin seeds
1 quart chicken broth
1/2 cup milk
Possible Garnishes: Sour cream, Yoghurt, roasted pumpkin seeds, mint, celantro, quesa fresca
Procedure
- Peel the butternut squash, cut in half lengthwise and remove seeds from the center. Cut into pieces equal in size.
- Toss the squash with 2 Tbs olive oil, salt and pepper and spread in a single layer on a baking sheet or roasting pan.
- Roast the butternut squash in a 350 degree oven until soft. (40-50 minutes)
- If using fresh corn, remove the husks and roast along with the squash, removing after 15-20 minutes.
- Heat a 2 quart pan over medium heat. Sauté the onion and garlic in one Tbs olive oil until aromatic and softened (3-5 minutes).
- Add 1/2 cup pumpkins seeds to the onion and garlic mixture and sautee until the seeds swell and begin to pop.
- Add one cup frozen corn and one chipotle pepper with 2 Tbs canning sauce to the onion, garlic, and corn mixture. (Adjust the amount of peppers to suit your taste).
- Add the roasted squash.
- Add enough chicken stock to cover.
- Cook until the mixture just begins to boil.
- Remove from heat and puree the soup with a food mill, blender, or stick blender.
- Add 1/2 cup of milk and enough chicken stock or water to reach a desired consistency.
- If you roasted fresh corn, remove the kernels from the cob with a knife.
- Add the roasted corn to the soup and heat until the soup just comes to a simmer.
- Possible garnishes: Sour cream or yoghurt, pumpkins seeds, fresh cilantro or mint.
Serve with a rustic whole grain bread or corn tortillas.