Tatuma Squash Soup
By Chef Ida Rodriguez

  • Ingredients

  • 2 tablespoons Oil
  • 5 cups Tatuma Squash sliced
  • 1 medium Onion chopped
  • 28 ounces Canned Tomatoes
  • 2 cloves Organic Garlic minced
  • 2 cups Corn Kernels
  • 16 ounces Fire Roasted Chiles chopped
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Cayenne Pepper
  • 12 ounces Evaporated Milk
  • Salt

  • Directions

  • Heat oil in soup pot, sauté onions until soft.

  • Add Tatuma Squash and garlic, continue sautéing 10 minutes.

  • Add tomatoes then bring to a boil.

  • Turn down to a simmer, about 30 minutes or until squash is very soft.

  • In small batches, puree in blender until smooth.

  • Return to pot, over a medium flame.

  • Add corn, chiles, cumin and cayenne pepper, and then re-heat the soup.

  • Add milk and season with salt to taste.