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Soup & Stew
Mexican
6 - 8 servings
20 minutes
40 minutes
Easy enough to make for weeknight and lunch the next day.
2 tablespoons oil
5 cups Tatuma Squash (5-7 squash) sliced
1 medium organic yellow onion, chopped
28 ounces canned tomatoes
2 cloves organic garlic, minced
2 cups corn kernels
15.5 ounces Fire Roasted Sweet Red Bell Peppers, chopped
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
12 ounces evaporated milk
Salt
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.
Evaporated milk results in a creamier, richer consistency, but you may substitute with dairy of choice, though the consistency will be much thinner.
