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

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

Prep Time

Cook Time

Total Time

45m

This Mexican Butternut Squash Soup with Ancho Chile, Crema, and Pepitas is a flavorful and comforting dish perfect for any occasion. With its combination of roasted squash, ancho chilies, and creamy crema, topped with crunchy pepitas, it's a delightful explosion of flavors in every spoonful.

Butternut Squash

Fall

Soup

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Ingredients

Servings: 6

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2 1/2 pounds butternut squash, peeled, seeded and diced into 1-inch cubes

1/4 cup olive oil, divided

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)

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

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, 6 is assumed for the total recipe.

Nutrition Facts