Tomatillo and Squash Soup
Packed with vibrant, zesty flavors, this tomatillo and squash soup is a comforting yet tangy twist on classic vegetable soup recipes. Featuring the bright, citrusy undertones of roasted tomatillos paired with tender yellow squash, this dish is delicately spiced with ground cumin and a hint of chili powder for a warming, southwestern-inspired kick. With a creamy texture—achieved naturally by blending or left rustic for a heartier bite—this soup is a versatile and wholesome option for weeknight dinners or meal prep. Fresh cilantro and a squeeze of lime juice add a refreshing finish to each bowl, making it perfect for pairing with crusty bread or tortilla chips. Ready in just 40 minutes, this vegan-friendly soup is as simple as it is satisfying, using pantry staples like vegetable broth and olive oil to bring big flavor with minimal effort.
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Recipe Information
Ingredients
- 6 medium Tomatillos
- 2 medium Yellow squash
- 1 medium Onion
- 3 whole Garlic cloves
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro
- 1 whole Lime
Instructions
Remove the husks from the tomatillos and rinse them thoroughly to remove any sticky residue. Chop the tomatillos into quarters.
Dice the yellow squash into bite-sized pieces. Finely chop the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Stir in the ground cumin and chili powder, letting them toast for about 30 seconds to release their aroma.
Add the chopped tomatillos, yellow squash, vegetable broth, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the squash is tender and the tomatillos have broken down.
Remove the soup from the heat. If desired, use an immersion blender to purée the soup for a smoother texture, or leave it chunky for added texture.
Stir in the fresh cilantro and squeeze the juice of one lime into the soup. Adjust seasoning with more salt or pepper, if needed.
Serve hot, garnished with additional cilantro or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4644 mg | 202% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 37.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3565 mg | 76% | |
*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.
