Cooking, Soup

Squash Soup

Squash Soup

2 tablespoons olive oil

3 cloves garlic, peeled and smashed

1 teaspoon ground coriander

1 teaspoon ground cloves

28 oz whole tomatoes can drained

1 pound spaghetti squash peeled, seeded and cut into 3/4-inch cubes

1 pound butternut squash peeled, seeded and cut into 3/4-inch cubes

3 medium potatoes, peeled and cut into 3/4-inch cubes

1 3/4 cup chicken stock

1 cup grated Parmesan cheese

1 cup Mexican fresh cow cheese cut into 1/2-inch cubes


1. In a medium pot set over low heat, heat the olive oil with garlic, coriander and cloves.

2. Squeeze the tomatoes to catch all juices. Cook over low heat, stirring often for 8 minutes.

3. Stir in all squash and potatoes. Cook over medium-high heat.

4. Add the chicken stock to cover the squash and potatoes. Bring to a boil. Lower the heat and simmer for 40 minutes until the vegetable are tender.

5. Turn off the heat and mash with a potato masher.

6. Serve in bowls. Garnish with grated Parmesan, one or few cubes of fresh cow cheese and a drizzle of good olive oil.

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