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. Thanks for sharing a perfect "cure" for the flu! Even if it doesn't kill the germs, it certainly will keep you happy. Perfect for Presto Presto Pasta Nights…or any night ;-)

  2. Pingback: Presto Pasta Nights #140: Spinach and Asiago Sausage Penne « Pots and Plots

  3. It was the peppers, more & more people are saying they will stop a cold dead in its tracks

  4. I think that the Dutch and the Mexicans are somewhere alike in the fact that we both like soups and stews. Although I do think that are soups and stews in general can be very different! :) This looks delicious!

  5. I love this idea for a butternut squash pasta soup! I have been eating winter squash constantly lately and so this is destined to be a favorite.

  6. Love that soup!!!Rich and Delicious.Great for this COLD weather.

  7. Wow, Ben… this looks SO delicious! Another thing to tempt me with.

  8. Ben, you've got the flavours bang-on here: sweet squash, smoky chipotle and soothing chicken and broth. A winner!

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