I decided I would make a recipe for all ya’ll out there freezing your booties off in the cold (and snowy) 2015 winter season, especially since Phil saw his shadow this year, I know you guys will need this.
It’s still warm here in Los Angeles, so I’ll just pretend that it’s also cold enough here to be making soup, lots of soup, ’cause I can’t stop making this soup!
A mexican inspired soup with a twist. As usual lately, this recipe came from me trying to use up everything I had in the kitchen because I haven’t had time to properly grocery shop. Well, I pat myself on the back for this soup, and I hope you will come over and do the same to me too.
This soup is sweet with a subtle kick of spice, creamy, tangy, smooth and bursting with flavor. Plus, it sits well in the fridge and freezes well.
Serve this soup with fresh cilantro, jalapeño, and most especially, avocado, because I swear that makes this dish come together. You can also try fresh homemade croutons, bread, crispy potato pieces, etc. Have fun with it!
Oh, and I used garden fresh ingredients for this recipe! The cilantro, lemon, leek, and squash were from my garden, and the avocado from my auntie’s. I think that’s what made this dish a bit more special for me as well. The love that was put into growing the ingredients, and the love I put into creating this soup, nothing beats that.
Oh, and I’m having a MASSIVE giveaway! Check out my last blog post here before it’s too late, ends 2/21/15! The prize is over $200 😉
- 1 large butternut squash (about 6 cups), diced in ½" cubes
- 3 cups low sodium vegetable broth or water
- ½ cup cilantro, finely chopped
- 1 small onion, diced
- 1 leek, halved and sliced
- 2 tsp crushed garlic
- 2 celery stalks, sliced small
- 2-3 jalapeños, deseeded, ribs removed and sliced*
- ½ tsp cumin
- ¼ tsp chili powder
- ¼ tsp dried oregano
- Healthy Green Salt Substitute and black pepper to taste
- Juice of ½-3/4 medium lemon, to taste
- 3 tbsp fresh cilantro, roughly chopped
- 1 avocado, diced
- Sauté the onion, leek and celery in water in a large soup pot until translucent, about 5 mins. Add in the garlic and cook for another new minutes, until it is fragrant.
- Add in the remaining ingredients (except for the lemon juice and cilantro) and bring it to a boil. Once boiling, lower to a simmer and cover for 30-40 mins or until the squash is fork tender.
- Cool for 10 mins, then place into a high speed blender with the lemon juice (in 3 batches) and run until smooth. Add in the cilantro and pulse until it is mixed through.
- Serve topped with jalapeño, cilantro and avocado.