Corn, chipotle, and squash soup

Name: Corn, chipotle, and squash soup
Prep time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 kilos winter squash, remove the flesh and cut into cubes; 1 onion, finely chopped; 4 cups chicken broth; 3 tablespoons butter; 1 kilo corn kernels, fresh; 2 chipotle chiles, chopped; 1/2 cups sour cream; 2 sprigs thyme; pepper, to taste

Deborah Dana

This delicious soup is a variation of the traditional corn cream. The ideal squash for the recipe is orange autumn squash.

Reviewed by Editorial Team of Kiwilimón

Published: 20-03-2010

Preparation

30 mins

Low

Heat the butter in a large pot over medium heat. Add the onion and squash and sauté for 5 minutes. Add the flour and mix well. Gradually add the chicken broth and mix. Add the corn, chipotle chiles, cream, and thyme and continue cooking until it boils. Reduce the heat to low and cook for 20 more minutes or until the squash is tender. Remove from heat and season with salt and pepper.