Jenny’s Azteca Squash Soup!


I love to make this soup when the weather is just transitioning between Summer and Fall. It’s delicious with some shredded brisket or chicken added, as well!

serves 8-10

1 yellow onion, chopped
4 cloves garlic, chopped
1 tablespoon fresh oregano, chopped
1 red pepper, seeded and chopped
3 stalks celery, chopped
I small jalapeño, seeded and minced
4 quarts butternut squash, sweet potato or delicata squash, peeled and cubed
6 quarts vegetable broth
4 cups fresh or frozen corn
1 small can black beans, drained
1 bunch of fresh cilantro, chopped fine

 Salt and pepper

Sauté onion, garlic, jalapeño, red peppers and oregano. 

Add butternut, veggie broth and bring to a boil. Lower the heat and simmer for one hour.

Add corn and black beans. Slightly pulse with hand blender. Half chunky, half smooth. Add cilantro.

Salt and pepper, if needed.