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.
- 1 ½ lb Butternut Squash
- 4 tbsp 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 tsp Cumin powder Roasted
- as needed Salt
- to taste Pepper
- to garnish Sour cream Optional
- to garnish Cilantro
- to garnish Roasted corn nuts Optional
Peel the butternut squash and then cube them into half-inch pieces. Place them in a bowl and add 2 tbsp 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.
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