Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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.