Mexican Butternut Squash Soup With Ancho Chili Crema And Pepitas Recipes

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ANCHO-BUTTERNUT SQUASH SOUP



Ancho-Butternut Squash Soup image

Dried ancho chile adds a layer of smokiness to this delicate butternut squash soup. Sprinkle roasted pepitas (an ingredient popular in Mexican cooking!) on top of each bowl to add extra crunch and nuttiness.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 dried ancho chile, stemmed and seeded
2 shallots, chopped
1 butternut squash, peeled, seeded and chopped (about 7 cups)
2 teaspoons ground cumin
Kosher salt
2 teaspoons agave nectar or honey
Juice of 1/2 lime
Roasted salted pepitas and cayenne pepper or chili powder, for topping

Steps:

  • Heat the olive oil in a large pot over medium-low heat. Add the ancho and cook, turning, until toasted, about 1 minute. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the squash, cumin and 1 teaspoon salt, stirring to coat. Add 6 cups water and bring to a boil; reduce the heat to medium low and simmer until the squash is tender, 25 to 30 minutes.
  • Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; stir in the agave and lime juice. Season with salt and thin with water as needed. Top each serving with pepitas and sprinkle with cayenne.

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