Mexican Butternut Squash Soup With Ancho Chili Crema And Pepitas Recipes

ANCHO-BUTTERNUT SQUASH SOUP

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.

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

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.