Rancho La Puerta, in Baja, Mexico, founded by the respected Edmond and Deborah Szekely in 1940, is the original destination fitness resort and spa — family-founded, owned and operated.    Each week, some 150 guests share 3,000 acres of mountains and meadows beneath 3,885’ Mount Kuchumaa. The peak straddles the U.S. Mexico border, and Native Americans consider its slopes and summit a sacred place — so much so that it was the first geographic feature in the U.S. to be named a National Historic Site by the Department of Interior based on spiritual significance.

Rancho La Puerta is renowned for freshly picked produce and nutritious natural foods. It has developed, tested, and proven hundreds of recipes in its more than sixty years of culinary creativity, experimentation and dietary research, which have culminated in a superb all-natural diet.   This delicious and nutritious soup is perfect for the Autumn season, is healthy enough for the spa enthusiast, but elegant enough for your holiday table.

Soup Base:

1 rib of celery, chopped
1 carrot, peeled and chopped
1 teaspoon olive oil
4 cups butternut squash, peeled and seeded
3 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 quart vegetable stock or water, more maybe needed
salt and pepper to taste

Garnish:

1/2 teaspoon olive oil
1 onion, large dice
1 Granny Smith apple, peeled and cored
1 tablespoon curry powder
2 tablespoons non-fat yogurt
6 sprigs fresh dill, washed

In a soup pot, sauté the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes. Add the squash and garlic cooking 5 minutes, stirring. Add the oregano and stock and simmer about 15 minutes or until the veggies are soft.

While the soup base is cooking, sauté at medium-high heat 1/2 teaspoon of olive oil and diced onions.   Cut the apple into a large dice and when the onions are golden, add to the pan, sautéing 2 to 3 minutes. Add the curry powder and cook 1 minute. Remove from the heat, add the dill and set aside.

Place all of the soup base -- cooked veggies (except the curried onions and apple mix) and liquid -- from your pot in a blender or food processor and blend until smooth and silky. More chicken stock may be needed to adjust consistency to your liking.   You may also use an immersion blender so that no transfer between pots is necessary.

Return the pureed soup base to the soup pot and add the curried onion and apple. Simmer for 2 minutes. Season to taste and adjust consistency. Serve hot or, on warm days, chilled.  Garnish with a dollop of yogurt and a sprig of fresh dill, chives, or herbs of your choice.

Makes 6 cups.  Serving size is 1 cup:

Nutrition Facts


Serving Size

Calories 95

Protein 2 g

Total Carbohydrate 20 g

Dietary Fiber 5 g

Soluble Fiber 0 g

Sugar 8 g

Total Fat 1 g

Saturated Fat 0 g

Monounsaturated Fat 0 g

Polyunsaturated Fat 0 g

Omega-3 Fatty Acid 0 g

Omega-6 Fatty Acid 0 g

Cholesterol 0 mg

Percent Calories from Fat 13 %

Percent Calories from Protein 9 %

Percent Calories from Carbohydrate 78 %



Vitamins:

Vitamin A 1113 IU

Vitamin B1- Thiamin 0 mg

Vitamin B2 - Riboflavin 0 mg

Vitamin B3 - Niacin 1 mg

Vitamin B6 0 mg

Pantothenic Acid 0 mg

Vitamin B12 0 mcg

Folate 37 mcg

Vitamin C 26 mg

Vitamin D 0 IU

Vitamin E 0 IU

Iron 1 mg

Zinc 0 mg

Calcium 81 mg

Phosphorus 58 mg

Potassium 517 mg

Sodium 252 mg

Magnesium 42 mg

Manganese 0 mg

Copper 0 mg

Selenium 1 mcg

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