I want to get something out of the way up front – this recipe will make soup for days. Literally days. And that is fantastic. Jes and I have been eating it for lunch this entire week and still love it at the end of the week. You could pretty easily cut the recipe in thirds if you only wanted soup for a day or two, but why in the world would you want to do that? I promise you that you do not. So is it officially soup season? Check out those amazing fall colors above and you tell me! This is what dusk looks like in Atlanta right now, and those kinds of colors mean soup to me! This tree is right outside our condo, and for about 2 or 3 weeks we are treated to an amazing display of yellows, golds, and reds all throughout the Atlanta area. November also means we can finally move past all of the pumpkin recipes, so I’m going to move straight into squash That is where we will be headed today, with an absolutely amazing Mexican roasted acorn squash soup. Acorn squash, soup, and Mexican, can it really get any better?
That soup right there is the real star of the show, so I wanted you to get an image of it before any of the fixins got in the way. This soup is incredibly creamy, without using any cream at all. When Jes first tasted she actually laughed at me for making a soup that had so much cream in it,. When I told her there wasn’t a drop of cream her jaw about hit the floor. That’s right though, absolutely zero heavy cream in this soup. You could eat it for days and you’d never know it, but it’s true. So now you are probably wondering what exactly is in this soup, well let me tell you. Three roasted acorn squash make up the majority of the actual sustenance of the soup, which helps give it the golden color you see above. But a typical roasted acorn squash soup is more golden than what you see here, and that’s because I have “tinted” this soup with a can of black beans. What Mexican recipe is complete without black beans after all? Beyond that, it’s just an onion, a green pepper, two jalapeños, minced garlic, chicken stock, and spices. It cannot get simpler. Once you top it with some shredded chicken and avocado, you are left with this beauty:
The hardest part of this entire recipe is actually splitting the squash in order to roast it. If you aren’t strong enough to break through the squash you can use a rubber mallet or a meat tenderizer to gentle tap on the knife. Eventually you will get through the tough middle part of squash. Go ahead and scoop out the middle and the seeds (save them for roasting if you want) and place them face down on a greased baking sheet. Pop those suckers in the oven at 400 for about an hour, give or take 10 minutes depending on the size of your squash. You could do this the day beforehand if you want and then just scoop out the squash and save it in an air tight container in the fridge, or you could just do it all at once.
I chose to do it all at once, so when the squash was about 20 minutes from being done I chopped up my veggies and sautéed them in a large stock pot until the onions are translucent. Go ahead and add your spices at this point and drain and rinse the black beans and throw those guys into the pot as well. And add your chicken stock at this time and allow to simmer until your squash is fully cooked. Once the squash is good to go use a spoon to scoop out the good stuff and put it into the stock pot. Now that you’ve got all your ingredients in the top, use an immersion blender to blend into you are left with an amazingly creamy soup that you can literally eat for days. We certainly have been! We like to top it with shredded chicken and avocados to complete the meal, but I promise you that the soup is good enough to stand on its own two feet.
- 3 acorn squash
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 1 green pepper, chopped
- 2 jalapeños, diced
- 4 cloved garlic, minced
- 2 Tbsp ground cumin
- 2 Tbps chilli powder
- 1 Tbps cayenne pepper
- 1 Tbps butter
- 5 cups chicken broth
- shredded chicken (optional)
- avocado (optional)
- Preheat oven to 400 degrees
- Split the squash in half and scoop out the inside part
- Place the squash flesh side down on a greased baking pan
- Roast in oven for 60 minutes
- Heat up butter in a large stock pan and add your onions, green peppers, jalapenos and garlic
- Add all of your spices and cook until onions are translucent, about 5 minutes
- Add black beans and chicken stock and let simmer for 10 minutes
- Add roasted acorn squash to pot
- Use an immersion blender and blend all ingredients until smooth
- Top with chicken and avocado and serve warm!