MEXICAN BUTTERNUT SQUASH SOUP WITH ANCHO CHILI, CREMA, AND PEPITAS

MEXICAN BUTTERNUT SQUASH SOUP WITH ANCHO CHILI, CREMA, AND PEPITAS image

Number Of Ingredients 14

2 1/2 pounds butternut squash, peeled, seeded and diced into 1-inch cubes
1/4 cup olive oil, divided
Kosher salt
2 ancho chilies, stemmed (see note above)
2 medium onions, diced
2 medium carrots, diced
2 medium cloves garlic, crushed
1 quart chicken stock or low-sodium broth (see note above)
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

Steps:

Procedures 1 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. 2 In a dry skillet, toast ancho chilies over high heat, turning once, until fragrant. Let cool, then tear into pieces. 3 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. 4 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. 5 Spoon soup into bowls and garnish with crema or sour cream, cilantro, and pepitas. Serve with lime wedges.