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Summer Squash Soup

Prep Time: 10 minutes Cook Time: 20 minutes Serves: 2 as a main dish, 4 as a side
16 Ounces Chicken Broth
3-4 Summer Squash, thinly sliced
1/8 Cup Red Onion, diced
1 Tbsp Butter
1/2 Bunch Cilantro
3 Cloves Garlic
1/4 tsp Cumin
1/8 tsp Sea Salt
3 Tbsp Olive Oil
3 Tbsp Water
3 tsp White Vinegar
Sauté the onion and butter together over a low heat.
In a medium sized sauce pan combine the sliced squash, chicken broth and the sautéed onion. 
Simmer over a medium heat for about twenty minutes or until squash is very soft.
Meanwhile, process the cilantro, garlic, cumin, sea salt, olive oil, water and vinegar in a food processor until a paste is formed. It will be a bit runny but will thicken. Place in fridge to cool and “set” while the soup is simmering. This will be your Mojo sauce.
Once the squash is soft, process the softened squash in a blender until creamy.
Serve hot with a light drizzle of the Mojo sauce.
You can make this with zucchini as well.
Another recipe - this one is not mine, but worth sharing.
Cut and simmer the squash with a bit of water. Transfer to a blender. Add brown sugar, milk and cinnamon - to your own preference. Serve chilled.
It's a variation of Atole and it is incredibly delicious! Add nutmeg, vanilla, play around with it!