Green Chile Butternut Squash Soup
Oh, this soup will warm you right up! Got the winter time blues? Be cold no more, my friends.
Butternut squash is one my favorite winter vegetables, and I love a good butternut squash soup – you know the soup – pureed, creamy, a hint of spice. Fabulous without a doubt, but we almost never see variations from the tried and true. This is one that gives your favorite butternut squash soup a run for it’s money!
This soup is hearty, a meal all by itself. Blackbeans, corn and a medley of vegetables compliment heat from green chile and the mild sweetness of the squash. It’s the thing to make on a cold winter day.
1 medium Onion, Chopped Coarsley
2 cloves Garlic, Minced
1 rib Celery Branches
2 medium Carrots, Peeled And Chopped
2 cups Butternut Squash, Peeled And Diced
1 cup Chopped Green Chile*
1/2 cups cooked black beans, or 1 can (15oz) black beans
1 cup Frozen Corn
2 tablespoon(s) Olive Oil
1 tsp Cumin
½ tsp Smoked Paprika
5 cups (10 ½ ounces) Vegetable Broth
Saute onions over medium until soft, add garlic, celery and carrots. Saute another 5 minutes. Add butternut squash and spices and fry lightly until fragrant. Add green chile and vegetable broth, or 5 cups water and 1 vegetable bouillon cube. Bring to boil, simmer 30 minutes, add black beans and corn. Adjust seasoning. Simmer additional 15 minutes. Serve with chopped cilantro, green onions and feta.
*Green chile (and of course I mean the New Mexican variety, Hatch) can be hard to find outside of New Mexico. If you don’t visit New Mexico once in a while, and come home with a suitcase full of roasted frozen green, well, I highly recommend a trip to the land of enchantment. In the mean time, you can find canned green chilies in most grocery stores or you can substitute with roasted, peeled and chopped ancho or poblano which are readily available in most of our great states.