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Lilly’s Table

 
 
Caramelized Onion Quesadillas
© Lillys-Table.com Photo of Squash Tortilla Soup
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Squash Tortilla Soup

from Squash Tortilla Soup with Quesadillas and delightful toppings..., the Week of January 8, 2012.
View the previous recipe for this meal.

A flavorful squash soup is thickened with tortillas to become a dense and hearty vegan comfort food. Cover with all of your favorite toppings including avocados, sour cream, and a sprinkle of cheese if desired. If you are spice sensitive, start with a small amount and add more as you like. Canned or homemade pureed squash is called for in this recipe.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely minced
  • 2 cups winter squash, pureed
  • 2 cups broth
  • 1 hatch chili, or a small can diced
  • 1 teaspoon cumin, ground
  • 1 clove garlic, finely minced
  • 6 corn tortillas
  • 1 lime, zest and juice
  • ½ cup cilantro, optional

Serving Size: 3 People

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Preparation Instructions

Drizzle in a splash of oil in a soup pot over medium heat. Add in the minced onions and saute until they are wilted and becoming translucent.

Stir in the pureed squash, broth, hatch chili, cumin, garlic, and half of the salt. Bring up to a simmer over medium-high heat and then reduce to low. Simmer for about 10-15 minutes.

Stack up the six tortillas and cut them in half. Tear half into small pieces and stir into the simmering soup. Slice the remaining into strips.

Warm the rest of the olive oil in a skillet over medium heat. Add the tortillas and sear on each side until crisp and golden.

As the soup finishes simmering, squeeze in the lime juice and add the lime zest. Stir. Serve in bowls with a sprinkle of cilantro and the crispy tortilla strips.

If desired, go crazy with the toppings including chunks of avocado, cotija cheese and a dollop of sour cream.