Sopa Seca with Butternut Squash

Name: Sopa Seca with Butternut Squash
Cook time: 25 min
Total time: 25 min
Cuisine: Mexican, Latin American, American
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 12 ounces angel hair pasta, broken into 1-inch pieces; 2 pounds butternut squash, peeled, seeded, cut into ½-inch pieces (4 cups); Kosher salt and ground black pepper; 1 medium yellow onion, finely chopped; 1 bunch cilantro, tender stems finely chopped, leaves roughly chopped and kept separate; 4 garlic cloves, minced; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons sweet paprika; 1/4 teaspoon ground cinnamon; 5 cups low-sodium chicken broth; 3 tablespoons lime juice (2 to 3 limes); 4 ounces queso fresco cheese, crumbled, to serve; 1 avocado, pitted, peeled and diced, to serve; 5 scallions, thinly sliced, to serve

Instructions

Cook:25min

Sopa seca, which translates to “dry soup” from the Spanish, is a Mexican dish that typically features toasted pasta cooked with broth and tomatoes. The toasted...

Updated at: Fri, 22 Nov 2024 11:06:52 GMT