Soups, Stews, & Chowders

Mexican Squash Soup

This Mexican squash soup recipe, scented with garlic, cilantro, and nutmeg, tastes light and fresh but is also wonderfully warming.

By Yankee Magazine

Apr 04 2018

Mexican Squash Soup

Mexican Squash Soup

Photo Credit : Heath Robbins

This Mexican squash soup recipe 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.

Note: 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.


4 to 6 servings


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.