Sopa de Guías (Squash Vine Soup)
A light Mexican vegetable soup featuring tender squash vines simmered in a garlicky broth with tomato and chile. Ready in under 30 minutes with fresh, summery flavors.
- Total time
- 25 min
- Servings
- 4
- Calories
- 85
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Toast dried chiles in a dry skillet over medium heat for 1 minute per side until fragrant.
Step 2
Remove seeds and stems from chiles, then tear into pieces and soak in 1 cup hot water for 5 minutes.
Step 3
Blend soaked chiles and water until smooth, then strain through a fine sieve.
Step 4
In a large pot, sauté halved onion and smashed garlic cloves in olive oil over medium heat until soft, about 3 minutes.
Step 5
Add chile purée, whole tomatoes, and vegetable broth to the pot. Bring to a boil, then add squash vines.
Step 6
Simmer for 10 minutes until squash vines are tender. Squeeze in lime juice and season with salt and pepper to taste.
Tools you’ll need
- 12-inch skillet
- large pot (6-8 quart capacity)
- blender
- fine-mesh sieve
- wooden spoon
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