Name: Mexican Butternut Squash Soup With Ancho Chile, Crema, and Pepitas Recipe
Total time: 45 min
Yield: 6
Ingredients: 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); 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

Ingredients

(Servings: 6)

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)

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

Mexican Butternut Squash Soup With Ancho Chile, Crema, and Pepitas Recipe

Ingredients

Steps

Nutrition Facts

Comments

Mexican Butternut Squash Soup With Ancho Chile, Crema, and Pepitas Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts