Mexican Flavored Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is the perfect recipe for lunch or dinner on those chilly days. Once the butternut squash is roasted it takes just about 30 minutes to make the soup. Roasting the vegetable brings out the natural sweetness of the squash and the spices balances it out perfectly.

The last soup that I chose to end my first week of the mega marathon is this Mexican inspired/flavored roasted butternut squash soup. I am not a big soup person and the only soup that I will have without any second thought is the tomato soup.

I have made the classic tomato soup and the roasted tomato soup and I fell in love with roasting the tomatoes. My husband saw this recipe online and encouraged me by saying that it is a roasted soup.

Everyone in my family loves butternut squash and I often make this delicious Butternut Squash Curry  So I thought why not try the Roasted Butternut Squash Soup.

Why make this soup?

I knew that roasting the vegetable would bring out the natural sweetness of the sugar and hence wanted to balance out the sweetness with spice. Ancho chilies in the Roasted Butternut Squash Soup would have been great, but I ran out of my stock and could not find it in the grocery store.

Hence I just used the Indian red chilies and it gave a good heat to the Roasted Butternut Squash Soup, but still, I was missing the peppery flavor.

The Roasted Butternut Squash Soup itself does not take too long to make. Once the vegetable is roasted it just takes 30 minutes to make the soup. I did not care much about the sour cream, but if the soup is really spicy, the sour cream would help to balance it out.

This whole marathon, I have been trying to keep away from my comfort zone – The Indian Cuisine and trying my hands on flavors of different countries.

My first week had been very successful in that as I was able to make 3 different soups from 3 different countries; Japan, Middle Eastern and Mexican.

Ingredients needed

• Butternut Squash – 1 ½ lbs
• Olive oil – 2 + 2 tbsp
• Ancho chilies – 2 or 3 small (deseeded, if less spicy is preferred)
• Onion – 1 large (chopped)
• Carrots – 2 (diced)
• Garlic – 2 cloves (crushed)
• Vegetable broth – 3 cups
• Water – about 2 cups
• Roasted cumin powder – 1 ½ tsp
• Salt – as needed
• Pepper – to taste
• Sour cream – to garnish (optional)
• Cilantro – to garnish
• Roasted corn nuts – to garnish (optional)

Step by step process

• Peel the butternut squash and then cube them into half inch pieces. Place them in a bowl and add 2 tablespoon of olive oil and salt to taste. Mix well.

• Layer a baking sheet with aluminum foil and spray with oil. Spread the cubed butternut squash in a single layer. Bake them at 425 F, turning couple of times in between until browned and tender. It took me about 30 minutes.

• In a small pan, dry roast the ancho chilies until aromatic. I was unable to get Ancho chilies and hence used the Indian dry red chili. Keep it aside.

• In a soup pot or a deep pot, add the remaining 2 tablespoon olive oil. Add the onions, garlic and carrot and let it cook in medium flame until the onions are translucent and the carrots are cooked.

• Add the toasted red chili, vegetable broth, and 1 cup of water and let it come to a boil. Simmer for about 5 minutes and then add the roasted squash. Add cumin powder and let it simmer for 5 minutes.

• Using an immersion blender, blend the soup until smooth and creamy. At this stage, if the soup is too thick, add more water and bring it to the preferred consistency.

• Add salt and pepper as needed and transfer it to serving bowl. Garnish with cilantro and sour cream (optional). I also served the Roasted Butternut Squash Soup with some roasted corn to add crunch.

Expert tips

• Roasting the butternut squash brings out a lot of flavor.
• Make sure to give enough time to roast. I also roast the squash in bulk and freeze some to instantly make soup.
• Use ancho chilies for that deep peppery flavor.
• Serve soup with a dollop of cream. If vegan skip the cream or use coconut cream.
• Immersion blender comes in very handy to blend the soup.

Frequently asked questions

More soup recipes

I have all my soup recipes here in this page. I am listing a few for inspiration, but you could check for more recipes in the Soups page.

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Mexican Flavored Roasted Butternut Squash Soup

The Roasted Butternut Squash Soup itself does not take too long to make. Once the vegetable is roasted it just takes 30 minutes to make the soup. Roasting the vegetable brings out the natural sweetness of the sugar and adding spice would balance out the sweetness.

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Course: Soups

Cuisine: Mexican

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 6

Calories: 170kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Oven
• ▢
  Cutting board
• ▢
  saute pan
• ▢
  hand blender

Ingredients

• ▢ 1 ½ lb Butternut Squash
• ▢ 4 tablespoon Olive oil
• ▢ 3 small Ancho chilies Deseeded, if less spicy is preferred
• ▢ 1 large Onion Chopped
• ▢ 2 Carrots Diced
• ▢ 2 cloves Garlic Crushed
• ▢ 3 cups Vegetable broth
• ▢ 2 cups Water
• ▢ 1 ½ teaspoon Cumin powder Roasted
• ▢ as needed Salt
• ▢ to taste Pepper
• ▢ to garnish Sour cream Optional
• ▢ to garnish Cilantro
• ▢ to garnish Roasted corn nuts Optional

Instructions

• Peel the butternut squash and then cube them into half-inch pieces. Place them in a bowl and add 2 tablespoon of olive oil and salt to taste. Mix well.
• Layer a baking sheet with aluminum foil and spray with oil. Spread the cubed butternut squash in a single layer. Bake them at 425 F, turning a couple of times in between until browned and tender. It took me about 30 minutes.
• In a small pan, dry roast the ancho chilies until aromatic. I was unable to get Ancho chilies and hence used the Indian dry red chili. Keep it aside.
• Add the toasted red chili, vegetable broth, and 1 cup of water and let it come to a boil. Simmer for about 5 minutes and then add the roasted squash. Add cumin powder and let it simmer for 5 minutes.
• Using an immersion blender, blend the soup until smooth and creamy. At this stage, if the soup is too thick, add more water and bring it to the preferred consistency.
• Add salt and pepper as needed and transfer it to the serving bowl. Garnish with cilantro and sour cream (optional). I also served the Roasted Butternut Squash Soup with some roasted corn to add crunch.

Notes

Expert tips

• Roasting the butternut squash brings out a lot of flavor.
• Make sure to give enough time to roast. I also roast the squash in bulk and freeze some to instantly make soup.
• Use ancho chilies for that deep peppery flavor.
• Serve soup with a dollop of cream. If vegan skip the cream or use coconut cream.
• Immersion blender comes in very handy to blend the soup.

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 497mg | Potassium: 582mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15916IU | Vitamin C: 60mg | Calcium: 79mg | Iron: 2mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!