During the cold winter months, one of my favorite things to make is soup.  Soups based out of zapallos, or squashes, are always on the top of my list. Back home, our soups are usually thick and creamy.  Several of them incorporate potatoes, milk or even pureed peanuts to achieve this type of consistency.  However, these types of soups tend to be heavy and often time consuming to prepare.  I decided to simplify the process and incorporate an ingredient found in Latin American cuisine to my latest winter soup: tomatillos.

I didn’t experience the flavor of tomatillos until adulthood, upon moving to the United States.  And it all started with some tacos – carnitas tacos, to be exact.  These tacos were topped with a tangy and flavorful green sauce I had never tasted before.  From that day on, I was hooked on tomatillos, and they became a staple in my home.

The tomatillos added a lighter, citrus flavor to an otherwise traditional cold-weather soup.  This soup makes me dream of spring, and yearn for those warmer, longer days.  Top off this soup with a drizzle of Mexican crema and a flurry of cilantro leaves, and add a pumped-up Latin flare to your meal!  Enjoy!

 

Butternut Squash and Tomatillo Soup

  • 3-3.5 lbs. butternut squash (2 units)
  • 1 pound tomatillos (7-8 units)
  • 1 1/2 cups water
  • 1 tablespoon cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice

Get the full recipe.