Mexican Butternut Squash Soup With Ancho Chili, Crema, and Pepitas Recipe
Category
Soups and Stews
Cusine
Mexican
What do you need?
How to make?
Ingredients
1 large butternut squash, peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ancho chili powder
4 cups vegetable broth or chicken broth
Salt and freshly ground black pepper to taste
1/4 cup crema or sour cream
2 tablespoons chopped fresh cilantro leaves for garnish
2 tablespoons toasted pepitas for garnish
Directions
Preheat oven to 425 degrees 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.
