Calabasitas is a classic Mexican side dish with squash and corn. Yellow squash and zucchini are traditionally used in this casserole styled meal. However, I converted this side dish to a soup using butternut squash instead. I prefer the texture of butternut squash. I crave soup this time of year. The crisp, cool air of fall makes me want soup at least once a week. This soup hits all the notes of my heritage and the season.
1 butternut squash 3 1/2-4 pounds
1 can of cream style corn 14.75 oz
4 cups of chicken stock homemade preferred
1 cup of white wine
1/2 white onion chopped
4 cloves of garlic chopped
4 strips of bacon chopped
olive oil for roasting
toasted pumpkins seeds
Mexican Crema for drizzle
chives for garnish
1 teaspoon of Kosher Salt
1/2 teaspoon of paprika
1/2 teaspoon of ground chipotle chile pepper
1/2 teaspoon of ground coriander
1/4 teaspoon cumin
Mix all spices together in a bowl
Pre-heat oven to 400 degrees. Half the squash and remove the seeds, then quarter for quicker cooking. Place on a baking sheet and rub with olive oil and spice mixture. Roast in oven for 45 minutes then allow to cool for a few minutes before peeling off the skin.
On the stovetop on medium high heat add in bacon to a soup pot and render fat and cook until crisp. Remove bacon and set aside and use bacon fat to sauté onions. When onions are soft then add garlic. Before garlic begins to brown add white wine and allow wine to completely reduce. Then add the butternut squash, corn and chicken stock. Use a hand held immersion blender to blend until smooth and silky. Simmer soup for 15 minutes before serving. Taste for seasoning you may need more salt.
Place soup into bowl and add a circular drizzle of Mexican crema, chives and pumpkin seeds.
What is your favorite fall soup?
1. Make it completely vegetarian by removing the bacon fat and replace with olive oil.
2. This is delicious all on it’s own but more of a meal if you add spiced shrimp or scallops.
3. If you like it spicy add more Chipotle chile pepper into soup when checking for seasoning.
4. Crème fraîche or sour cream can be substituted for Mexican crema.