The first ayote squash of the season is here. Thanks to the mountain for this delicious squash. Here at Panacea we use them to make great soups, sides and empanadas. As the weather cools down for our friends in the North we thought you might like to have the recipe for our Ayote Soup. The ayote is similar to butternut squash if a substitution is needed. Pumpkin could also be used for a festive fall holiday meal.
What you will need
1 Tablespoon Oil
7 cups ayote (about 1 cup per person chopped into 1” cubes), butternut or pumpkin squash could be used if Ayote is not avaliable
1 medium onion
4 cups water
2 veggie bouillon
1 teaspoon garlic salt
1/2 teaspoon pepper
Sweat ayote chunks and onion in the oil for 2 minutes in large pot. Add water and spices and cook until tender. Use an immersion hand blender to blend the soup until smooth. Add spices to taste and more water if it needs to be thinned a bit. Soup is made with love and therefore is not an exact science.
- 20 Savory Squash Recipes for Fall (mommyrunfast.com)
- Butternut Squash Soup (naturallyinsideout.wordpress.com)
- Five on Friday: Vegetarian Awareness Month (simmerandboil.cookinglight.com)