Mexican people love soups and stews. It can be 100 degrees outside and we still enjoy them, the spicier the better. The most popular are the ones that are eaten early in the morning after a night of partying. Those concoctions are always served hot and they guarantee you to bring you back to life. But this post is not about them. It’s about a fall soup with just a little touch of heat to make things interesting.
At my parents’ restaurant there was always the choice of chicken (consomé de pollo) or past soup (pasta aguada). Pasta soup was always made with a tomato and chicken broth base and didn’t have any peppers. But I wanted to change things a little. For this soup I used the butternut squash leftover from this lunch as a base and added a little bit of the peppers I used more in my kitchen, chipotles adobados. I added some chicken and it became the perfect soup to fight the cold I was getting a couple of days ago. I am not saying the soup healed me, but after eating it I felt a lot better and the symptoms didn’t come back. Yeah, it is a miracle soup!
Pasta and Butternut Squash Chicken Soup
1 16oz package of your favorite pasta (I used bows for mine)
2 TBSP olive oil
1/2 butternut squash, roasted
1 small onion
4 garlic cloves
1 chipotle adobado pepper
6-8 cups chicken broth (more if necessary)
1 zucchini, diced
1 or 2 potatoes, diced
1 cup shredded chicken
salt and pepper to taste
This is my entry for this week’s Presto Pasta Nights. It’s been so long since the last time I participated… but this is still one of my favorite food events. This week PPN is being hosted by Keit of Pots and Plots.
Don't forget about this month's Homemade event. The deadline is January 4th. Click here for more information