Return to Content

Mexican Squash Soup

by in Jan 2014
Mexican Squash Soup
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Total Time: 50 minutes

Hands On Time: 30 minutes

Yield: 4 to 6 servings

This Mexican squash soup is packed with vitamins and scented with garlic, cilantro, and nutmeg. It tastes light and fresh but is also wonderfully warming on a winter night. It can be as spicy or mild as you like; simply omit, reduce, or increase the number of chiles to suit your taste.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Mexican Squash Soup
Photo/Art by Heath Robbins


  • 4 large zucchini or summer squash or 2 medium-size chayotes (see “Note”)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 4 large garlic cloves, roughly chopped
  • 4 bay leaves
  • 1-1/2 teaspoons kosher or sea salt, plus more to taste
  • 3-1/2 cups reduced-sodium chicken or vegetable broth
  • 4 ounces fresh spinach, stemmed and roughly chopped (about 4 cups)
  • 1 or 2 poblano chiles, roasted, peeled, and seeded
  • 6 sprigs cilantro, stems and leaves roughly chopped
  • 1/2 to 1 small jalapeño pepper, stem and seeds removed, cut into quarters (optional)
  • 1 cup whole milk
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup sour cream


If you’re using zucchini or summer squash, trim the blossom ends and cut into 1-inch pieces. If you’re using chayotes, peel, remove pits, and cut into 1-inch pieces. Set aside.

Melt the butter in a 3- to 4-quart pot over medium-high heat. Add the onion, garlic, bay leaves, and salt. Cook, stirring, 1 minute; then add the squash. Cook 5 more minutes, stirring occasionally. Add the broth, increase heat to high, and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft, 8 to 10 more minutes. Add the spinach, poblano chiles, cilantro, and jalapeño, and cook 8 minutes.

Transfer the mixture to a blender and purée until smooth. Return the soup to the pot and reduce heat to low. Add the milk and nutmeg and check seasonings; add more salt if needed. Cook 10 more minutes, to let the flavors combine. Stir in the sour cream just before serving. Serve hot.


Additional Notes:

Chayotes are pear-shaped fruits, common in the Veracruz region of Mexico where Aracely Rojas grew up; their flavor is much like that of summer squash. Either chayotes, zucchini, or summer squash will work well in this recipe.


Updated Tuesday, December 31st, 2013

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111