Mexican Flavored Roasted Butternut Squash Soup

5 from 20 votes

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.

Prep Time10

Cook Time50

Total Time1

Course: Soups

Cuisine: Mexican

Diet: Vegetarian

Servings:

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.
1 ½ lb Butternut Squash, 4 tablespoon Olive oil, as needed Salt
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.
3 small Ancho chilies
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.
1 large Onion, 2 Carrots, 2 cloves Garlic
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.
1 ½ lb Butternut Squash, 3 cups Vegetable broth, 2 cups Water, 1 ½ teaspoon Cumin powder, 3 small Ancho chilies
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.
to taste Pepper, to garnish Sour cream, to garnish Cilantro, to garnish Roasted corn nuts

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