My kids LOVED this soup, BUT I used an immersion blender to cream it all up first to "disguise" the squash chunks and added roasted corn kernels on top (not in the soup) with a dollop of sour cream and served it with home baked tortilla chips. I also did not use the diced chilies, but added one seeded and chopped fresh jalapeño (a mild one) and just used whatever canned tomato product I had on hand. This time it was some diced Italian tomatoes and a few slices of fresh. Last time it was stewed tomatoes. With the immersion lender it did not matter.
From here on out I'm gonna call this my summer mexi-goulash. Leftover veggies? No prob. Just gonna blend me up with some cheese (not necessarily the processed kind either) and serve using this recipe as a basic guide.
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My kids LOVED this soup, BUT I used an immersion blender to cream it all up first to...