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Prep
Difficulty
Easy
Time
Estimate
30 mins
1. If the squash is not already roasted and pureed follow this recipe. or use canned squash or pumpkin.
2. Caramelize the onions. Saute the other onions for the soup.
3. Start to cook and simmer the soup.
4. Whip up the feta-guacamole and prepare any of the other toppings including the crispy tortilla strips.
5. Sear up the sweet onion quesadilla as soon as the soup starts to simmer up pureed.
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.
Caramelizing onions can take awhile, so the next time you make them, double the batch and save the extras for these quesadillas. Toss in other veggies as available, such as greens or roasted veggies. A touch of smoked paprika gives this an extra layer of flavor.
Some of my favorite Mexican restaurant’s have these fantastic salad bar-like stations where you can top off and garnish your own dishes. Often this includes several variations of salsa. Use this simple guideline to build your own favorites. Add this to your shopping list whenever you add a Mexican dish that needs a bit of sparkle and fun on top.
Did you know that Guacamole could actually get better? The sharp, salty flavor of feta takes this dip to a new level. Queso fresco also works perfectly well instead.
