Nothing signifies fall quite like the piles of funny-shaped squashes on display at the farmer’s market. One of my favorites is the ridged, green acorn squash. With its mild, nutty flavor and a beautiful golden-hued flesh, you can transform it into dozens of delicious dishes, from this decadently creamy (yet vegan) Acorn Squash Soup, to Stuffed Squash, Mediterranean-Style Bean Dip, and more.

This homey pureed soup is perfect for a brisk autumn or winter evening. While the internet is littered with squash soup recipes, I think this one stands out.

Combining sweet roasted acorn squash with Ras el Hanout, a North African blend of warming spices like cinnamon, cloves, and coriander, gives this soup a uniquely cozy flavor unlike others I’ve tried. Plus, this vegan soup freezes beautifully. You may want to make a big batch to have on hand for the chilly nights to come!

What is in Roasted Acorn Squash Soup? 

Acorn squash is available from late summer through the winter–look for the acorn-shaped variety with a tough green and orange skin. 

• Acorn squash: With its golden-yellow flesh and earthy flavor, acorn squash is a fall favorite. Roasting it heightens its sweetness.
• Extra virgin olive oil: A few tablespoons of extra virgin olive oil are used to sauté the onions and garlic and bring out their aromatic notes. Try one of these high-quality options from our shop.
• Onion and garlic: Any good soup starts with a base of aromatic vegetables, adding both pungent flavor and aroma.
• Salt enhances the flavor of all the ingredients. Be sure to season the soup just before serving with an extra pinch if necessary.
• Ras el Hanout: This fragrant North African spice blend combines sweet, savory, and spicy notes that give this acorn squash soup recipe a bolder flavor.
  • READ MORE: Ras el Hanout: The “Top Shelf” Spice You Want In Your Pantry
  • TRY IT: Find our signature blend at our spice shop. 
• Turmeric: An earthy, slightly bitter spice, turmeric is a key ingredient in many curry powders. Here we are using a small amount primarily to lend the soup a golden hue.
• Vegetable broth: While using water is fine, a homemade vegetable broth will give this soup more depth. Chicken stock, broth, or water also works well if you prefer.
• Fresh ginger: Stirred into the soup just before serving, ginger perks up the soup and gives it a fresh peppery note.
• Toasted walnuts: Adds nutty crunch for variety. If you avoid nuts, toasted pepitas are also delicious. 
• Parsley: Used as a garnish, parsley adds a citrusy fresh flavor that contrasts with the warm flavors in the soup.

How to Make this Acorn Squash Soup Recipe

This flavorful acorn squash soup requires three easy steps: roast, simmer, and blend. You have two options for prepping the squash. The quick way is to slice it in half, which also cuts the roasting time by about half. If you don’t want to fuss with slicing the raw squash, though, you can roast it whole.

Option 1: Slice the Squash, then Roast (Quicker)

• Roast the squash. Preheat the oven to 400°F. Use a sharp knife to carefully halve 2 acorn squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool. 
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.

Option 2: Whole-Roast the Squash (Easier)

• Roast the squash: Preheat the oven to 400°F. Place 2 whole acorn squash on a rimmed baking sheet and roast, turning once or twice, until very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes.
• Prepare squash for soup: When cool enough to handle, halve each squash lengthwise. With a soup spoon, scoop out seeds and stringy bits; peel off skin and discard. Slice the flesh into large pieces. 

Make the Soup

• Sauté the aromatics: Heat 3 tablespoons olive oil over medium-low heat in a large saucepan. Add 1 finely chopped yellow onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in 4 minced garlic cloves, 1 teaspoon Ras el Hanout, 1/2 teaspoon turmeric, and 2 teaspoons sea salt. Cook, stirring, until fragrant, about one minute more.
• Simmer the soup: Add the roasted squash and 4 cups vegetable broth or water; bring to a simmer and cook, stirring to incorporate squash, about 10 minutes.
• Blend. Use an immersion blender to puree the soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to remove the steam vent from the blender, fill only 3/4 of the way, and cover with a towel while blending.
• Add the ginger and season to your taste: Stir in 1 teaspoon zested fresh ginger, taste, and add more salt to your liking. 
• Garnish and serve: Divide the soup among bowls. Finish with a drizzle of olive oil, top with toasted walnuts and chopped parsley, and serve.

Ways to Mix it Up 

Here are some ways to make this acorn squash recipe your own: 

• Use another variety of winter squash: While I like the mild flavor of acorn squash, commonly available squash varieties like butternut and delicata would also be delicious. You could even use frozen pureed squash in a pinch.
• Change the seasoning: If you don’t have Ras el Hanout, use a mix of ground cumin and coriander to add spicy warmth. Freshly ground black or white pepper can stand in for the fresh ginger. Don’t skip the aromatics, though: Onions and garlic give this soup depth!

What to Serve with Acorn Squash Soup 

For a weeknight vegetarian dinner, serve bowls of this tummy-warming soup with our hearty and healthy Kale Salad, studded with Pistachios and salty Parmesan cheese.

Our homemade Pita Bread is the perfect accompaniment, not to mention a great tool for scooping up the last few bites. If there’s still room for more, a plate of our Perfect Tahini Chocolate Chip Cookies would be a sweet finish.

Cozy Winter Squash Recipes

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Acorn Squash Stuffed with Tomatoes, Spinach, and Goat Cheese

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Creamy Roasted Butternut Squash Soup With Tahini and Hazelnut

Sides and Small Plates

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Butternut Squash Risotto

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Acorn Squash Soup

Vegan and yet creamy, gluten free and yet satisfying, this decadent soup is loaded with cozy comfort thanks to spicy fresh ginger and warming ras el hanout. Slicing the squash raw will speed things up, but if you'd prefer an easier method you can roast it whole (see notes). Just give yourself an extra half hour or so.

Course Soup

Cuisine American/Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 to 6

Calories 258kcal

Author Abigail Chipley

Ingredients

• 2 medium acorn squash (about 3 pounds)
• 3 tablespoons extra virgin olive oil, divided, plus more for garnish
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon Ras el Hanout
• 1/2 teaspoon turmeric
• 2 teaspoons sea salt, plus more to taste
• 4-5 cups vegetable broth or water
• 1 teaspoon zested fresh ginger (from about a 1-inch piece)
• Roughly chopped toasted walnuts, for garnish (optional)
• 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions

• Get ready: Preheat the oven to 400°F.
• Roast the squash. Use a sharp knife to carefully halve the squash from top to bottom. Scoop out the pulp and seeds, then coat with 1 tablespoon of the olive oil. Place the squash halves on a rimmed baking sheet with the cut side down. Roast in the hot oven until they are very tender, about 40 minutes. Set aside to cool.
• Prepare the squash for soup: When cool enough to handle, use a soup spoon to scoop out the flesh, discarding the skin.
• Sauté the aromatics: Heat the olive oil over in a large saucepan over medium-low heat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 15 minutes. Stir in the garlic, Ras el Hanout, turmeric, and salt. Cook, stirring until fragrant, about one minute more.
• Simmer the soup: Add the squash and vegetable broth or water. Bring to a simmer and cook, stirring to incorporate squash, about 10 minutes. Use an immersion blender to puree soup until smooth. Or, if you prefer a completely pureed texture, puree soup in a blender in two batches. Be sure to only fill the blender 3/4 of the way, remove the steam vent, and cover with a towel while blending.
• Finish and serve: Stir in the ginger, taste, and season with more salt if you’d like. Divide the soup among bowls and top with a drizzle of olive oil. Finish with the toasted walnuts and parsley.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and ras el hanout used in this recipe.
• To toast the walnuts: Swirl the chopped walnuts in a dry pan over medium-low heat until fragrant.  
• If you don’t have a sharp enough knife (or you’d rather not bother with slicing raw acorn squash in half): Simply roast the squash whole! Place the whole squashes on a rimmed baking sheet and roast at 400°F, turning once or twice, until they are very tender when pierced with the tip of a paring knife, about 1 hour and 15 minutes in total.
• Storage: Transfer to sealable containers and refrigerate for up to 1 week, or freeze for up to 6 months (always leave room at the top of your containers for expansion). Defrost in your refrigerator overnight.

Nutrition

Calories: 258kcal | Carbohydrates: 30.9g | Protein: 3.5g | Fat: 15.6g | Saturated Fat: 2g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 8.4g | Sodium: 2113.6mg | Potassium: 868mg | Fiber: 4.7g | Sugar: 3.5g | Vitamin A: 1618.1IU | Vitamin C: 31.9mg | Calcium: 104.6mg | Iron: 2.4mg

Try Our Ras el Hanout!

All-natural blend of warming spices including turmeric, allspice, cumin, ginger, and more. 

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Don’t throw away fish heads, bones, and shrimp shells! Instead, keep a freezer bag to fill with scraps—or ask your nearest fishmonger—and make this flavorful, easy, and delicious seafood stock recipe. 

I have been making homemade stock for years. Unfortunately, I don’t have time to make a batch every week, and I’ll admit I still use plenty of store-bought stock. But whenever I cook with homemade, the difference in flavor is enough to get me thinking about the next weekend afternoon I can dedicate to building up a stash.

The trick is to collect odds and ends in your freezer so when you have a little time to spare you have what you need to make stock. Just combine those seafood scraps with a few fresh aromatics and let them simmer into a flavorful broth. I keep a freezer bag of vegetable scraps to make Vegetable Broth, another for chicken to simmer for Chicken Stock, and one for fish and shellfish to make fish stock.

Most often, I focus on vegetable stock, as it’s the most versatile and the freezer bag that fills the fastest. But the difference homemade seafood stock makes in some of my favorite meals, like Seafood Paella, bolstered me to take the plunge, especially after realizing fish stock simmers for just 30 minutes.

Ingredients for Seafood Stock

The basis of a good seafood stock or seafood broth as it’s also called is fish bones and crustacean shells plus support from aromatic vegetables to round out the flavor. And, because you control which ingredients you add, you can adjust the flavor as you want. For example, depending on how I plan to use it, sometimes I want more shellfish than fish or I want to use fennel instead of leek. Here is a good place to start, and you can tweak your recipe from there:

• Fish bones and heads: For the most flavor and body, use uncooked bones and heads from white-fleshed salt-water fish.
• Crustacean shells: I like to include at least 1 cup of shells, heads, and tails from shrimp, lobster, or crab for their rich, briny flavor. 
• Aromatic vegetables: I like to use a classic combination of onion, leek, carrot, and celery. Because of the short cooking time, dice them small to extract the most flavor.
• Flat leaf parsley: I include a small handful, using both the stems and leaves.
• Bay leaf: Adds floral complexity. You might not notice its subtle flavor, but if you skip it, it will taste like something’s missing.
• White peppercorns: White pepper is milder than black pepper, with a grassy flavor that lets the seafood flavor shine through. You can substitute an equal amount of black peppercorns if that’s what you have on hand.

How to Make Seafood Stock

It may seem advanced, but making homemade seafood stock only requires throwing everything in a pot, covering it with cool water, and simmering it on the stove for 30 minutes. Here’s how to make it:

• Gather the ingredients: Into a large stockpot, add about 2 pounds of fish scraps like bones, heads, tails and 1 cup crustacean shells. Next, add 1 each finely chopped onion, leek, carrot, and celery. A small bunch of parsley, 1 bay leaf, and about 10 white peppercorns. Pour enough cold water to cover the ingredients, about 10 cups.
• Simmer the stock: Set the pot over medium-high heat and bring it to a simmer. Reduce the heat to medium-low and cook for 30 minutes. Adjust the heat as needed to maintain a gentle simmer.
• Skim the stock: While the stock simmers, use a spoon to skim off any foam that forms on the surface.
• Strain the stock: Use a spider or tongs to remove most of the solids from the stock. Set a mesh strainer lined with cheesecloth in a large bowl or pot. Pour the stock through the strainer. Press the solids to release any additional liquid. You should have about 8 cups of stock.
• Store: Pour the stock into jars. Let the stock cool completely, then store them in the fridge or freezer. The stock will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Leave extra room in the containers for the liquid to expand if freezing.

The Best Fish and Seafood to Use for Seafood Stock

The type of fish and seafood you use in your homemade stock will make a big difference in the flavor of the stock. I’ve made the best-tasting stock using these options:

• White-fleshed, salt-water fish: use the heads, spines, ribs, and tails of white fish such as snapper, bass, cod, tilapia, or hake.
• Flatfish: use the bones from flat fish such as turbot, halibut, or sole.
• Shellfish: use the heads, tails, and shells of shrimp, prawn, lobster, or crab.

What Fish to Avoid When Making Seafood Stock

Oily and fish fatty fish like salmon, tuna, mackerel, or sardines are not ideal for making homemade seafood stock. Although they make a delectable dinner, they will likely leave cloudy impurities, off flavors, or an overly fishy taste.

The Best Vegetables and Aromatics for Seafood Stock

The classic aromatics for seafood stock are onion, leek, celery, and carrots. That said, you can also add other aromatic vegetables and herbs such as garlic, fennel, tomato, tarragon, and/or thyme.

Where to Buy Seafood for Stock

There’s no need to buy expensive seafood to make fish stock! Some grocery stores and most dedicated fishmongers will happily sell–or even gift–what you need to make homemade seafood stock. 

I often head to the market the day before or early in the morning the day of making stock and ask them to save scraps I can come back to pick up later. Whenever I’ve asked to pay, they’ve always happily given it away.

Additionally, you can save bones and shells in the freezer whenever you prepare seafood at home.

Saving and Freezing Scraps to Use in Stock

I keep goody bags in my freezer of seemingly useless food scraps, including one for fish and seafood. If you filet fish at home, save the bones, head, and tail in the freezer until you have enough to make stock. 

You can also save shells, bones, heads, and tails that have already been cooked from shrimp, lobster, or Roasted Whole Fish. If they’re already cooked, they won’t be as potent, but they’re still worth saving and using.

What to Serve with Seafood Stock

I use homemade seafood stock in any recipe that calls for seafood stock, or in some fish recipes that call for chicken or vegetable stock to give it an extra vibrant seaside flavor.

Seafood pasta or rice dishes that soak up the stock are particularly delicious, like Fideuà or Shrimp Risotto. It also makes for an aromatic base for soups and stews, like Italian-American Cioppino or Mediterranean-style fish Soup.

I also like to use a mix of seafood stock and white wine to steam Mussels and Clams. It’s great for deglazing as well, and for making a flavorful pan sauce after searing fish or shellfish, like in this recipe for Garlic Shrimp with Bell Peppers.

Use Your Homemade Seafood Stock in These Recipes! 

Italian

Cioppino Recipe (Seafood Stew)

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Seafood Stock

This quick and easy recipe will give you an aromatic, flavorful broth you can use for soups, risottos, paellas and beyond. And there’s no need to spend money on expensive seafood! Save bones and shells in your freezer, or ask your fishmonger. Some grocery stores and most dedicated fishmongers will happily sell–or even gift–what you need to make homemade stock.

Course Ingredients

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 64 ounces (8 cups)

Calories 18.9kcal

Author Mark Beahm

Ingredients

• 2 pounds fish bones and heads (see note)
• 1 cup raw crustacean shells (crabs, lobsters, shrimp, and/or crayfish)
• 1 yellow onion, finely chopped
• 1 leek, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 small bunch fresh flat-leaf parsley, both stems and leaves
• 1 bay leaf
• 1 teaspoon white peppercorns
• 10 cups cold water

Instructions

• Gather the ingredients: Into a large stockpot, add the fish bones, crustacean shells, onion, leek, carrot, celery, parsley, bay leaf, and white peppercorns. Pour enough cold water to cover the ingredients (about 10 cups for a single batch).
• Simmer the stock: Set the pot over medium-high heat and bring it to a simmer. Reduce the heat to medium-low and cook for 30 minutes. Adjust the heat as needed to maintain a gentle simmer.
• Skim the stock: While the stock simmers, use a spoon to skim off any foam that forms on the surface.
• Strain the stock: Use a spider or tongs to remove most of the solids from the stock. Set a mesh strainer lined with cheesecloth in a large bowl or large pot. Pour the stock through the strainer. Press the solids to release any additional liquid. You should have about 8 cups of stock.
• Store: Pour the stock into jars, leaving an inch at the top to allow for expansion. Let the stock cool completely, then store them in the fridge or freezer. The stock will keep in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Notes

• Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
• For the most flavor and body, use uncooked bones and heads from white-fleshed salt-water fish. That said, if you have bones and shells that are already cooked, they won’t be as potent but they’re still worth saving and using.
• Avoid: Oily fish and fatty fish like salmon, tuna, mackerel, or sardines will impart too strong of a flavor.
• Other aromatic ideas: Garlic, fennel, tomato, tarragon, and/or thyme.
• Nutrition facts are given per ounce.

Nutrition

Calories: 18.9kcal | Carbohydrates: 0.5g | Protein: 3.6g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 13mg | Sodium: 14.7mg | Potassium: 60.9mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 182.8IU | Vitamin C: 0.4mg | Calcium: 6.7mg | Iron: 0.1mg

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This White Chicken Chili recipe comes from the Cozy One-Pots chapter in my second cookbook, The Mediterranean Dish: Simply Dinner, where I gathered extra comforting recipes, “For the days you need a big bowl of goodness.”

I wanted a version of chili that spoke to the flavors of both my beloved Mediterranean roots and my adopted home in the South. I landed on a protein-packed white bean chicken chili that’s nicely brothy, which gives it a particularly comforting quality—like the chili version of mom’s Chicken Soup. 

For a more decidedly Mediterranean take, I turned to Chermoula, an herby, lemony sauce from North Africa that adds a nice hit of acidity and freshness to balance the savory richness of the soup. 

It’s a happy marriage of all the best things of Southern and Mediterranean food: comforting and very satisfying but also zippy and fresh. And a little secret from me to you: feel free to save time by swapping in shredded rotisserie chicken and store-bought chicken broth.

What is in White Chicken Chili?

The biggest difference between white bean chicken chili and your standard chili recipes is the lack of tomatoes, which typically gives it a creamier, richer flavor. I like to keep this decadence but match the acidity tomatoes typically bring with lemony Chermoula. To make it, you’ll need:

• Extra virgin olive oil: Used to sauté the vegetables. 
• Yellow onion brings nice mild sweetness, but any color onion you have on hand (or shallots) will work here.  
• Garlic adds a peppery, sweet-and-savory layer. 
• Chicken: I poached boneless skinless chicken breast and the poaching liquid for a broth. If you have leftover chicken or rotisserie chicken, feel free to use that and Chicken Stock or broth instead. 
• Kosher salt and ground black pepper enhance the flavor.
• Seasoning: Chili powder brings the classic flavoring, with cumin, smoked paprika, and Aleppo pepper adding a Mediterranean-style flair. 
• Cannellini beans: Adds dairy-free creaminess and a good protein-boost. 
• Corn: Adds a burst of sweetness (fresh or frozen both work well). 
• Lime: Acidity is key to lift the savory flavor. 
• Jalapeños: Add a fresh heat that, coupled with the chili powder and Aleppo pepper, lends a deeply complex spice. If you’re worried about the heat level start with just one, and remove the seeds (they carry most of the heat). 
• 5-Minute Chermoula: Brings the bright, herby flavor (see ingredient spotlight below for more). 

Ingredient Spotlight

Chermoula is a vibrant and flavorful North African marinade and sauce, particularly popular in Moroccan cuisine. It is used to season and marinate fish, meat, and vegetables. It’s a great condiment to keep on-hand! Just a spoonful brings a bold Mediterranean flavor to everything from your dinner party Roasted Beef Tenderloin to humble afternoon snacks like Sardine Toast.

To make it from scratch, you’ll need parsley, cilantro, garlic, coriander, red pepper flakes, paprika, ground ginger, saffron (optional), lemon, and extra virgin olive oil. 

• MAKE IT: 5-Minute Chermoula Recipe
• SWAP IT: Use a store-bought version. This red chermoula is my favorite. The sun-dried tomatoes bring a sweeter flavor compared to its green cousin, which also pairs exceptionally well with this recipe. 

How to Make White Chicken Chili

This easy white chicken chili recipe builds an intense amount of flavor, particularly when you consider that it takes less than an hour. Here are the steps:

Cook the Chicken and Make the Aromatic Broth

• Get your ingredients prepped: Roughly chop 1 medium yellow onion. Mince 2 large garlic cloves. 
• Sauté the onion and garlic. In a large Dutch oven set over medium-high heat, add 2 tablespoons of the olive oil. Once the oil begins to shimmer, add the onion and cook for about 5 minutes, stirring regularly, until soft and fragrant. Stir in the garlic and cook for about 30 seconds, until fragrant.
• Poach and shred the chicken. Add 1 pound boneless, skinless chicken breasts and 6 cups water. Season with a large pinch of salt and black pepper (about 1 teaspoon each). Bring the liquid to a rolling boil, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, or until the chicken is fully cooked through. 
• Meanwhile, ready the remaining ingredients. Drain and rinse 2 (15-ounce) cans cannellini beans. Slice off 1 1/2 cups’ worth of corn kernels from about 2 ears of corn (or use frozen). Finely chop 1 to 2 jalapeños (remove the seeds for less heat). Make this 5-Minute Chermoula.
• Shred the chicken. When the chicken is cooked through, remove from the pot (do not discard the cooking liquid!) and place on a cutting board. Using 2 forks, carefully shred the chicken.

Finish and Serve

• Season the broth. To the pot with the cooking liquid, add 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1/2 to 1 teaspoon Aleppo pepper. Stir in the cannellini beans. Use an immersion blender to puree the soup a little bit; you still want some texture here. This will help thicken the chili without adding cream. Add the corn and the shredded chicken. Stir to combine and cook for another 10 to 15 minutes, until everything is warmed through.
• Finish and serve. Remove from the heat and squeeze in the juice from 1 lime. Stir in the chermoula, starting with 1/2 cup and adding more to your liking. Transfer the chili to bowls and serve. 

Ways to Mix it Up

This recipe is certainly not trying to be traditional—feel free to keep playing with it to find your version of the perfect White Chicken Chili. Some ideas: 

• Make it spicier: Swap the Chermoula for Zhoug, and equally herby and bright sauce that also packs a mean punch—you may want to start with just a tablespoon and see what you can handle.
• Add crunch: Top with freshly crisped Pita Chips just before serving.
• Add creaminess: For a dairy-free option, top with sliced ripe avocado just before serving. Or, add a dollop of Greek yogurt, Labneh, or sprinkle with feta cheese. 

What to Serve with White Bean Chicken Chili

Good crusty bread or Garlic Bread is a welcome treat for dipping, but this white chili is plenty hearty without any sides. If you’d like a fresh salad to start, something crisp and crunchy like Parmesan Lettuce Salad is a lovely complement to the creaminess of the soup.

You’ll Also Like: Cozy Soup Recipes

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White Chicken Chili

I use 1 full cup of Chermoula—an herby, lemony North African sauce that adds a lovely zing. If you’re the play-it-safe-type, though, start with 1/2 cup and go up from there. And if you plan to make the chili in advance, stir in the chermoula just before serving.

Course Soup

Cuisine American/Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 232.2kcal

Author Suzy Karadsheh

Ingredients

• Extra virgin olive oil
• 1 medium yellow onion, roughly chopped
• 2 large garlic cloves, minced
• 1 pound boneless, skinless chicken breasts
• 6 cups water
• Kosher salt
• Ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 to 1 teaspoon Aleppo pepper (or red pepper flakes)
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 1/2 cups corn kernels (from about 2 ears of corn, or frozen)
• 1 lime, juiced (about 2 tablespoons)
• 1 to 2 jalapeño peppers, finely chopped (seeds removed for less heat)
• 1/2 to 1 cup 5-Minute Chermoula

Instructions

• Sauté the onion and garlic. In a large Dutch oven set over medium-high heat, add 2 tablespoons of the olive oil. Once the oil begins to shimmer, add the onion and cook for about 5 minutes, stirring regularly, until soft and fragrant. Stir in the garlic and cook for about 30 seconds, until fragrant.
• Poach and shred the chicken. Add the chicken breasts and water. Season with a large pinch of salt and black pepper (about 1 teaspoon each). Bring the liquid to a rolling boil, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, or until the chicken is fully cooked through. Remove the chicken from the pot (do not discard the cooking liquid!) and place on a cutting board. Using 2 forks, carefully shred the chicken.
• Season the broth. To the pot with the cooking liquid, add the chili powder, cumin, paprika, and Aleppo pepper. Stir in the cannellini beans. Use an immersion blender to puree the soup a little bit; you still want some texture here. This will help thicken the chili without adding cream. Add the corn and the shredded chicken. Stir to combine and cook for another 10 to 15 minutes, until everything is warmed through.
• Finish and serve. Remove from the heat and add the lime juice and jalapeños. Stir in the Chermoula, starting with 1/2 cup and adding more to your liking. Transfer the chili to bowls and serve.

Video

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
• Storage: This chili will keep in your fridge for up to 4 days. Reheat gently over low-medium heat.
• Nutritional calculation does not include the Chermoula Sauce. 

Nutrition

Calories: 232.2kcal | Carbohydrates: 31.4g | Protein: 25.4g | Fat: 2.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.8g | Trans Fat: 0.01g | Cholesterol: 48.4mg | Sodium: 498.5mg | Potassium: 405.1mg | Fiber: 8.6g | Sugar: 3g | Vitamin A: 389IU | Vitamin C: 9.3mg | Calcium: 112.7mg | Iron: 4mg

Red Chermoula by Villa Jerada

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Soup probably isn’t the first dinner idea that comes to mind on a hot summer evening. Chilled soups, on the other hand, are a whole different ballgame. Like traditional Tomato Gazpacho, this avocado soup doesn’t even require turning on the stove!

This recipe was inspired by Sopa de Aguacate, a creamy Mexican chilled soup made with avocado, jalapeño, and heavy cream or Mexican crema. Here, my Mediterranean twist draws inspiration from classic chilled soups like Ab Doogh Khiar (Persian Cucumber Soup), celebrating the two cuisines’ shared flavors.

Pureed avocados and Greek yogurt give the soup a similar creamy base. Jalapeños give it a little kick, and fresh lime juice, cucumber, cilantro, and scallions add to its refreshing qualities. It’s got plenty of cooling power!

I like to take things a step further and serve topped with Aleppo pepper-dusted shrimp, which adds protein and that Mediterranean flair. But it’s also delicious simply garnished with sliced scallions, tangy feta cheese, and cilantro, particularly with good crusty bread on the side. 

Avocado Soup Ingredients 

With a short list of fresh ingredients available at any grocery store, it’s a cinch to make this soup.

For the Avocado Soup

• English cucumber: With a dense texture and fewer seeds, I prefer English cucumbers in this recipe, but regular slicing cucumbers are a fine substitute. Just be sure to remove the bitter peel.
• Hass avocado: While avocados weren’t grown in the Mediterranean until the 1980s, they are a natural fit with the region’s sunny climate and have been enthusiastically adopted into the cuisine. Make sure to use ripe, soft avocados, which will result in a creamy, smoother soup.
• Greek yogurt: Choose the whole-milk version for an extra smooth, creamy result.
• Lime: Limes are a traditional partner with avocados. Just a few tablespoons of lime juice brightens up the flavor of the soup (or use fresh lemon juice as a substitute).
• Jalapeños: Add just a hint of spice to this cooling soup. Leave out the seeds and ribs if you like less heat.
• Scallions: Scallions lend both color and a mild, onion-like flavor to this soup.
• Cilantro: Adds a peppery flavor with a hint of citrus.
• Kosher salt: Brings out the flavors of the aromatic ingredients and balances the acidity of the lime juice.
• Oil: High-quality extra virgin olive oil, like the ones from our shop, are my go-to for both flavor and health. Here, just a tablespoon is used to quickly saute the shrimp.
• Feta: A little goes a long way when it comes to feta in this recipe. Just add a light sprinkle right before serving.

For the Optional Shrimp Topping

• Shrimp: I keep a bag of wild-caught shrimp in the freezer for easy access, but you can use fresh peeled shrimp or prawns if you’d like. With a meaty, sweet flavor and firm texture, shrimp is the perfect counterpoint to the creamy soup.
  • READ MORE: Our Guide To Buying And Cooking Shrimp, including tips for thawing frozen shrimp and peeling shrimp.
• Aleppo pepper: Adds a mild, slightly bright heat that brings a layer of nuance without overpowering the flavor.
  • READ MORE: What Is Aleppo Pepper And How To Use It
  • TRY IT: Order Aleppo pepper from our spice shop.
  • BEST SUBSTITUTE: Urfa biber or standard red chili flakes.

How to Make Avocado Soup

It takes just 20 minutes to prepare the soup, and an hour to cool in the fridge. 

Make and Chill the Avocado Soup

• Make a puree: To a high-speed blender, add 2 chopped avocados, 1 peeled and chopped cucumber, 2 chopped jalapeños, 1/4 cup lime juice, 1 cup Greek yogurt, 2 cups ice water, 1/4 cup chopped cilantro, and 4 sliced scallions. Season to taste with salt (2-3 teaspoons), then puree until completely smooth. Transfer to a large bowl.
• Finish and chill the soup: Cut two avocados and one peeled cucumber into 1/4-inch cubes and stir into the soup. Thin with ice water as desired (about 1 to 1 1/2 cups). Season again with salt to taste. Refrigerate for about 1 hour (or see notes for a quick-chilling method).
  • Note: To Chill it Quickly: Pour the soup into a bowl or large measuring cup and immerse it in a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.

Optional: Make the Shrimp Topping 

• Saute the shrimp. In a large skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Season 12 ounces shrimp with a pinch of salt and 1/2 teaspoon Aleppo pepper, then add the shrimp to hot oil and cook, turning once, until opaque throughout, 2 to 3 minutes. 

Garnish and Serve

• Ladle the soup into bowls. Garnish with the shrimp (if using), 1/4 cup chopped cilantro, and 2 sliced scallions. Crumble feta cheese on top to finish, then serve each bowl with a lime wedge.

Ways to Mix it Up

Stirring in cubed avocado and cucumbers adds a variety of textures to the soup, which I prefer over a completely smooth mouthfeel. But if what you crave is a uniformly creamy soup, don’t hold back: Just blend all of the ingredients together. Other options for mixing it up:

• Change up the herbs: Substitute fresh basil for cilantro.
• Add heat with ease: Use red pepper flakes if you don’t have fresh jalapeños on hand.
• Make it dairy-free: Replace the Greek yogurt with one additional avocado, and leave off the feta cheese.
• For the vegetarians: Skip the shrimp and top with crunchy, Garlic Croutons.

What to Serve with Avocado Soup 

Creamy avocados and Greek yogurt make this soup rich enough that you don’t need much else to round it out, especially if you’re topping it with shrimp. I’d keep it simple and pair the soup with this summery Peach Salad with Arugula, flecked with fresh basil and goat cheese. 

Add a tall glass of Karkade (Hibiscus Tea), which is similar to Jamaica, the traditional Mexican Agua Fresca made with Hibiscus flowers and spices, and you have a perfect summer meal.

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Print

Chilled Avocado Soup with Greek Yogurt, Cucumber, and Shrimp

Serve this creamy, tangy, refreshing chilled avocado soup as an appetizer, or top with the 5-minute sauteed shrimp for a light and healthy lunch or dinner.

Course Appetizer, Soup

Cuisine American/Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 268.1kcal

Author Abigail Chipley

Ingredients

For the Avocado Soup

• 4 medium avocados
• 2 English cucumbers, peeled
• 2 small jalapeños, roughly chopped (remove the seeds and ribs for less heat, if desired)
• 1/4 cup fresh lime juice
• 1 cup Greek yogurt
• 2 cups ice water, plus more for thinning
• 1/2 cup chopped fresh cilantro
• 6 scallions, sliced
• Kosher salt
• 1 lime, for serving, cut into wedges
• Feta, for serving

For the Shrimp Topping (Optional)

• 1 tablespoon extra virgin olive oil
• 12 ounces medium shrimp, peeled and deveined
• Kosher salt
• 1/2 teaspoon Aleppo pepper

Instructions

Make the Soup

• Prep the cucumber and avocado: Roughly chop two of the avocados and one of the cucumbers. Add to a high-speed blender.
• Make the puree: To the blender, add the jalapenos, lime juice, yogurt, ice water, ¼ cup of the cilantro, and 3/4 of the the scallions (save some for garnish). Season to taste with salt (2-3 teaspoons), then puree until completely smooth. Transfer to a large bowl.
• Finish and chill the soup: Cut the remaining two avocados and remaining cucumber into 1/4-inch cubes and stir into the soup. Thin with ice water as desired (about 1 to 1 1/2 cups). Season again with salt to taste. Refrigerate for about 1 hour (or see notes for a quick-chilling method).

Optional: Make the Shrimp Topping

• Saute the shrimp. In a large skillet, heat oil over medium-high heat until shimmering. Season the shrimp with salt and Aleppo pepper, then add shrimp to hot oil and cook, turning once, until opaque throughout, 2 to 3 minutes.

Garnish and Serve

• Ladle the soup into bowls. Garnish with the shrimp (if using), remaining cilantro and sliced scallions. Crumble feta cheese on top to finish, then serve each bowl with with a lime wedge.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Aleppo pepper used in this recipe
• Note: To Chill it Quick: Pour the soup into a bowl or large measuring cup and immerse it in a larger bowl filled with ice water. Let stand until soup is well chilled, stirring occasionally, about 15 minutes.
• Common swaps: 
  • Make it dairy-free: Replace the Greek yogurt with one additional avocado, and leave off the feta cheese.
  • For the vegetarians: Skip the shrimp and top with crunchy, Garlic Croutons.
• Nutritional calculation does not include the optional shrimp topping (an additional 69.3 calories/serving). 

Nutrition

Calories: 268.1kcal | Carbohydrates: 19.4g | Protein: 7.5g | Fat: 20.6g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 13.1g | Cholesterol: 2.2mg | Sodium: 33.7mg | Potassium: 864mg | Fiber: 10.4g | Sugar: 4.8g | Vitamin A: 590IU | Vitamin C: 28.8mg | Calcium: 93.6mg | Iron: 1.3mg

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