Borrowing from the Mexican pantry, this easy, warming soup is made with roasted butternut squash, flavored with ancho chilies, and garnished with Mexican crema, cilantro, and pepitas. If butternut squash soup and chili had a lovechild, this might be it.
Why this recipe works:
- Roasting the squash first deepens its flavor and sweetness.
- Ancho chilies add a rich, earthy taste and mild heat to the soup.
Note: If you want a less spicy soup with a less intense chili flavor, feel free to discard the ancho chili seeds or scale down to 1 ancho chili pepper. Otherwise, go for the big flavor and spoon in plenty of crema or sour cream to tame the intensity. You can make this soup vegetarian by substituting with vegetable stock.
2 1/2 pounds butternut squash, peeled, seeded and diced into 1-inch cubes
1/4 cup olive oil, divided
2 ancho chiles, stemmed (see note)
2 medium onions, diced
2 medium carrots, diced
2 medium cloves garlic, crushed
1 quart chicken stock or low-sodium broth (see note)
1 cup water
Sugar, to taste
Mexican crema or sour cream, for garnish
Cilantro leaves, for garnish
Pepitas (toasted pumpkin seeds), for garnish
Lime wedges, for serving
Preheat oven to 425°F. Toss squash with 2 tablespoons oil, season with salt, and spread in an even layer on a rimmed baking sheet. Roast squash, stirring occasionally, until browned and tender, about 35 minutes.
In a dry skillet, toast ancho chilies over high heat, turning once, until fragrant. Let cool, then tear into pieces.
Meanwhile, heat remaining 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat until shimmering. Add onion, carrot, and garlic, and cook until softened and just starting to brown, about 5 minutes. Add ancho chilies, chicken stock, and water and bring to a simmer. Reduce heat to maintain simmer. Stir in butternut squash.
Using a blender or stick blender, blend soup until completely smooth. Season with salt and add sugar 1 teaspoon at a time to balance the flavor, if needed.
Spoon soup into bowls and garnish with crema or sour cream, cilantro, and pepitas. Serve with lime wedges.
Blender or stick blender
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 8g||29%|
|Total Sugars 8g|
|Vitamin C 35mg||176%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|