Ingredients

How to make it

  • Heat the oil in a pan.
  • Add the onions and saute until tender, about 3-5 minutes.
  • Add the garlic and the bell pepper and jalapeno peppers and saute until fragrant, about 1 minute.
  • Add the chili and cumin and saute for a minute.
  • Add the squash, stock, tomatoes, salsa verde, quinoa (or rice), beans, oregano, bay leaves, salt and pepper (and sausage, if using).
  • Simmer until the squash is tender, about 20-30 minutes.
  • Turn off the heat and stir in the corn and cilantro.
  • Garnish with fresh cilantro, lime, avocado, sour cream and cheese. We also had warmed, whole wheat handmade tortillas on the side... nice!

Reviews & Comments 11

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  • Good4U 6 months ago
    Reviewed in IMI by Conner909
    Aztec Soup
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    " It was excellent "
    amboo ate it and said...
    Outstanding! Exceeded my expectations.
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    " It was excellent "
    trigger ate it and said...
    Well Luisa you have captured the Aztec traditions in a contemporary way.This is perfectly spiced and and hearty. Picture perfect as usual a visually stimulating dish.
    Five forks and a smile:)
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    " It was excellent "
    conner909 ate it and said...
    Luisa, I made this yesterday, but didn't get any pictures of it, unfortunately! I added only one fresh jalapeno, 'cause I was serving it to several members of my husband's family and I had a bottle of Green Salsa (medium heat) in the fridge, so I used that. It took me most of the day to make, as I wanted to do it right and make your homemade veggie stock. After adding all the veggies to the stock pot, I added 3 quarts of water to cover. I ended up with 2 quarts of veggie stock. I should make some more stock in advance and freeze it for future use! I used half of a green and half of a red pepper in place of the yellow, as I didn't want to go from store to store hunting for the yellow bell pepper. I was sorta draggin' that day. Anyway, to make a long story short, everyone, particularly the vegetarian's in the family loved the soup! I had divided it between meat and no meat. If my salsa hadn't been a "medium" spicy, I would have added another jalapeno. I liked the soup but didn't love it...but because my family raved about it, I give you a 5 forker! Using a small butternut squash was a good thing, as it is more flavorful and creamy tasting! I added the cup of rice to the stock, raw...was that right? Thanks again for this recipe!
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    " It was excellent "
    lori4flavor ate it and said...
    Sounds robust and exciting, Luisa! I also like the cilantro chicken sausages from TJ's. Have you tried the mango ones? They are great on the grill! This is a perfect soup for the weather we are having here lately. Putting this recipe on my list of "soon to make"! Thanks again for sharing :) ^5 and flagged for beauty!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Superb! I love this!
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    " It was excellent "
    midgelet ate it and said...
    sounds "souper"!
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    " It was excellent "
    dragonwings647 ate it and said...
    SOUNDS SO GOOD. THANKS SO MUCH. WILL TRY THIS SOON
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    " It was excellent "
    conner909 ate it and said...
    Chock full of flavors! Looks very healthy, are you sure it's good??? LOL...of course I'll try this, as I love the jalapenos and cilantro and salsa and...Thanks!
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    " It was excellent "
    jimrug1 ate it and said...
    Beth is a lucky woman to have a friend like you to cook for her.
    I would not change anything in this recipe. It is perfect the way it is. Healthy and full of flavor. Thanks for sharing it...;-)
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    " It was excellent "
    juels ate it and said...
    Lovely recipe, Luisa! I love the chicken and cilantro sausages here, and the fact that you are using organic products here! The picture is beautiful too! 5 forks and a beauty flag!
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  • ttaaccoo 5 years ago
    Sounds very delicious and healthy to boot!! 5555555555 thanks! trish
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