Mexican Butternut Squash Soup with Mole

Mexican Butternut Squash Soup with Mole

Oaxaca and Puebla are the two most famous Mexican towns for
mole, a complex sauce traditionally made with up to 30 ingredients.
These include nuts, herbs and ground Mexican chocolate. This robust soup is ideal for Thanksgiving with its rich texture and flavor. To make it
as tempting to look at as it tastes, drizzle sour cream or plain yogurt
decoratively on top and shower with chopped cilantro and sliced
scallions.

See other related recipes in Thanksgiving Classics with Foreign Accents.

Yield: 24 (8-ounce) portions
Preparation time: about 1½ hours, including baking the squash
Shelf life: at least 1
week

Ingredients

9 pounds butternut squash, split, seeds and fibers
removed
2 tablespoons vegetable
oil
12 ounces finely chopped onion
1½ ounces minced garlic
1
pound each red and green bell pepper, finely chopped
6 ounces
prepared dark mole paste
2 tablespoons ground coriander
2
tablespoons ground cumin
3 quarts chicken or vegetable stock
Salt
and freshly ground black pepper
12 ounces sour cream, plain yogurt or soy yogurt
¾ cup chopped cilantro leaves and/or sliced scallions, to garnish

Method

1. Preheat oven to 350 degrees F.

2. Place squash, cut side down, on a lightly oiled baking pan and bake
until soft, about 50 to 55 minutes. Remove from oven and, when cool
enough to handle, scrape flesh into a bowl. Mash with a fork until more
or less smooth. You should have about 9 cups of squash.

3. Heat oil in a large soup pot over medium heat. Add onions and sauté until
translucent, 5 to 6 minutes. Add garlic, cook for 30 seconds, then stir
in peppers, mole paste, coriander, cumin, stock and squash. Bring to a
boil, then reduce the heat to medium; continue cooking for about 5
minutes longer. Season to taste with salt and plenty of pepper.

4. Fill a clean plastic squeeze bottle with sour cream or yogurt.
Ladle soup into wide, heated bowls. Squeeze sour cream or yogurt onto
the soup in a crosshatch or squiggle pattern. Sprinkle on the cilantro
and scallions. Serve hot or at room temperature.

Nutritional Data (per 8-ounce serving): Calories: 110; Cholesterol: <5 mg;
Sodium: 560 mg; Fat: 2.5 g; Dietary Fiber: 1 g

Ingredient Cost Sheet

Ingredients Cost
9 pounds butternut squash, split, seeds and fibers removed $10.75-17.91
2 tablespoons vegetable oil $.16-.26
12 ounces finely chopped onion $.53-.89
1 1/2 ounces minced garlic $.22-.37
1 pound each finely chopped red and green bell pepper $4.26-7.09
6 ounces prepared dark mole paste $1.79-2.98
2 tablespoons ground coriander $.58-.96
2 tablespoons ground cumin $.60-1.00
3 quarts chicken or vegetable stock $5.38-8.97
Salt and freshly ground black pepper  
12 ounces sour cream $1.34-2.24
3/4 cup chopped cilantro leaves and/or sliced scallions, to garnish $.30-.50

Joanna Pruess is a regular contributor to Specialty Food Magazine.