Soups and Salads — By Ben on 19 November 2009
Pasta and Butternut Squash Soup

Pasta and butternut squash soup

Mexican people love soups and stews. It can be 100 degrees outside and we still enjoy them, the spicier the better. The most popular are the ones that are eaten early in the morning after a night of partying. Those concoctions are always served hot and they guarantee you to bring you back to life. But this post is not about them. It’s about a fall soup with just a little touch of heat to make things interesting.

At my parents’ restaurant there was always the choice of chicken (consomé de pollo) or past soup (pasta aguada). Pasta soup was always made with a tomato and chicken broth base and didn’t have any peppers. But I wanted to change things a little. For this soup I used the butternut squash leftover from this lunch as a base and added a little bit of the peppers I used more in my kitchen, chipotles adobados. I added some chicken and it became the perfect soup to fight the cold I was getting a couple of days ago. I am not saying the soup healed me, but after eating it I felt a lot better and the symptoms didn’t come back. Yeah, it is a miracle soup!

Pasta and butternut squash soup

Pasta and Butternut Squash Chicken Soup

The ingredients:

  • 1 16oz package of your favorite pasta (I used bows for mine)
  • 2 TBSP olive oil
  • 1/2 butternut squash, roasted
  • 1 small onion
  • 4 garlic cloves
  • 1 chipotle adobado pepper
  • 6-8 cups chicken broth (more if necessary)
  • 1 zucchini, diced
  • 1 or 2 potatoes, diced
  • 1 cup shredded chicken
  • salt and pepper to taste

The how-to:

  1. Blend together squash, onion, garlic and chipotle with 1 cup of chicken broth.
  2. In a large pot saute pasta in olive oil until it starts to turn brown. Be careful not to burn it.
  3. Pour the sauce over the pasta with the rest of the chicken broth. Add chicken, zucchini and potatoes. Bring to a boil.
  4. Adjust seasoning and reduce heat to low and simmer for 15 minutes.
  5. Serve with queso fresco or panela cheese and enjoy hot.

¡Buen provecho!

This is my entry for this week’s Presto Pasta Nights. It’s been so long since the last time I participated… but this is still one of my favorite food events. This week PPN is being hosted by Keit of Pots and Plots.

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(18) Readers Comments

  1. Butternut squash and chipotle sound delicious in this soup! Sounds hearty and healthy.

  2. It looks as though the old adage fist here Ben since we both cookied with butternut squash. It is such a seasonal and comforting ingredient!!!

  3. This is actually quite light for a Mexican soup! Somehow I would imagine it to be red, fiery and thick…shows what I know about Mexican cooking!!! Looks really fragrant and delicious too!!!

  4. Please do a post on menudo soon. :) That could come in handy!

  5. This soup sounds so good! Wish I had it for lunch right now. The butternut squash is a nice addition!

  6. This looks excellent! Pasta and butternut squash… sigh! warm and heavenly…

  7. Oh! butternut squash and chipotle…spicy and tasty…yummie!

  8. Vuelve la vida…nice take on chicken soup. Surprising ingredients but all I love so I'm sure it was delicious.

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  10. This looks delicious and an interesting way to use butternut squash.

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