Ingredients
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2 tablespoons oil
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5 cups Tatuma Squash (5-7 squash) sliced
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1 medium organic yellow onion, chopped
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28 ounces canned tomatoes
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2 cloves organic garlic, minced
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2 cups corn kernels
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15.5 ounces Fire Roasted Sweet Red Bell Peppers, chopped
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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12 ounces evaporated milk
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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, peppers, cumin and cayenne pepper, and then re-heat the soup.
Add milk and season with salt to taste.
Recipe Note
Evaporated milk results in a creamier, richer consistency, but you may substitute with dairy of choice, though the consistency will be much thinner.
