Cafe' Corazon Spicy Squash Soup is the first thing that appears to many people’s mind when it comes to a perfect meal. Today, we are going to tell you instructions on preparing a appetizing Cafe' Corazon Spicy Squash Soup.
We hope you got insight from reading it, now let’s go back to cafe' corazon spicy squash soup recipe. To cook cafe' corazon spicy squash soup you need 13 ingredients and 0 steps. Here is how you achieve that.
Firstly, below are the ingridients that you should prepare to make Cafe' Corazon Spicy Squash Soup:
- Use 3 cup of dry pinto beans, soaked 6 to 8 hours in water to cover.
- Use 4 tbsp of olive oil.
- Get 2 medium of onions, diced.
- Take 4 clove of garlic, minced.
- Take 3 of carrots, diced.
- You need 6 cup of vegetable broth or broth of choice.
- Provide 5 lb of butternut squash, peeled, seeded, and cut into small cubes.
- Prepare 4 cup of corn (fresh or frozen).
- Provide 1 can of (7.76 ounces) chipotle peppers in adobo sauce.
- Prepare 1 of salt to taste.
- You need 1 of pepper to taste.
- Provide 4 of jalapeño peppers, diced (remove seeds if desired).
- You need 1 of sour cream, chopped cilantro, and/or grated queso cheese for garnish.
After readying the ingridients, now we are set to make our delightful Cafe' Corazon Spicy Squash Soup:
It is absolutely my favorite season and has been since childhood. I know that people tend to have strong feelings about the flavors of fall, with pumpkin and apple cider appearing in cafes and Trader Joes in August and September. The squash was spicy and smoky, two flavors I love against naturally sweet foods; I realized it had been way too long since we'd eaten lentils, and the goat cheese was a perfect accent and indulgence. I love the idea of spicy squash!! This is a north Indian dish, spicy, sweet and sour taste all in one.
Recipe : Cafe' Corazon Spicy Squash Soup
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