as I can in our garden. One of my favorites is the Mexican squash also
sometimes called summer squash. I love its flavor and texture. It is very
similar to the Italian zucchini just way way more flavorful. You can find it in
any Latin market or some farmer markets. Right now in California it is in
season so this is the best time to cook with it. Let’s get started with this
simple and delicious recipe:
- 4 Mexican squash
- 1 ½ white onion
- 2 qts chicken broth. Vegan alternative vegetable broth low sodium
- 3 Bay leaves
- 2 tbs canola oil
- Black pepper
- 4 springs Fresh cilantro
- 1 rustic baguette roll
- 3 tbs olive oil
|Pictured: Chopped Mexican Squash|
a little bit, to accomplish this lower the flame to medium and move the onions
for a few minutes.
that the squash will change color and it will get soft.
|Pictured: Squash, Onions, Salt & Pepper|
Vegan just use Vegetable broth. Bring it to a boil and let it cook for about 5
minutes. After that use a hand blender/emulsifier to blend the soup.
|Pictured: Hand Blender/emulsifier|
cook for 20 minutes. Lower the flame to low.
Slice the baguette as thinly as possible.
|Pictured: Rustic Baguette|
We want them to be slightly brown and crunchy.
|Pictured: Mexican Squash Soup with Crostini|