Azteca Squash Soup
Warm your soul with this vibrant and flavorful Azteca Squash Soup, a hearty blend of roasted butternut squash, zesty fire-roasted tomatoes, and bold, smoky spices like cumin, smoked paprika, and chipotle chili powder. This comforting autumn-inspired recipe is simmered to perfection and pureed into a silky, velvety texture, then brightened with a splash of fresh lime juice and fragrant cilantro. Each bowl is finished with creamy avocado slices and crunchy toasted pumpkin seeds, creating a satisfying contrast of textures. Ready in under an hour, this vegan, gluten-free soup is perfect for weeknight dinners or cozy gatherings, offering a nutrient-packed meal full of bold flavors and Mexican-inspired flair.
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 4 cups vegetable broth
- 1 cup canned fire-roasted tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon chipotle chili powder
- 1 teaspoon salt
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 1 small avocado
- 0.25 cup toasted pumpkin seeds (pepitas)
Instructions
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Heat the olive oil in a large pot over medium heat.
Dice the yellow onion and add it to the pot. Sauté for 3-4 minutes until softened.
Mince the garlic cloves and add them to the pot, cooking for 1 minute until fragrant.
Add the cubed squash to the pot and stir to coat with the onion and garlic mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to medium-low and allow the soup to simmer for 20-25 minutes, or until the squash is tender and easily pierced with a fork.
Add the fire-roasted tomatoes, ground cumin, ground coriander, smoked paprika, chipotle chili powder, and salt. Stir to combine.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until creamy. Be careful with hot liquids.
Once blended, return the soup to low heat and stir in the lime juice and fresh cilantro.
Taste the soup and adjust seasoning as needed with additional salt or lime juice.
Ladle the soup into bowls and top with slices of avocado, toasted pumpkin seeds, and extra chopped cilantro for garnish.
Serve warm and enjoy!
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 413 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
