Squash This!

comments 3



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.

Time-90 minutes



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

Spice Mixture

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?


Cook’s Note

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.

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s