Mexican Butternut Squash Soup With Ancho Chili, Crema, And Pepitas Recipe

• 2 1/2 pounds butternut squash,
• 1/4 cup olive oil, divided
• Kosher salt
• 2 ancho chilies, stemmed (see note)
• 2 medium onions, diced
• 2 medium carrots, diced
• 2 medium cloves garlic, crushed
• 1 quart
• or low-sodium broth (see note)
• 1 cup water
• Sugar, to taste
• Mexican
• or sour cream, for garnish
• Cilantro leaves, for garnish
• Pepitas (toasted pumpkin seeds), for garnish
• Lime wedges, for serving

1. Preheat oven to 425u0b0F. 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.
2. In a dry skillet, toast ancho chilies over high heat, turning once, until fragrant. Let cool, then tear into pieces.
3. Meanwhile, heat remaining 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat until shimmering. Add onion, carrot, and garlic, and cook until softened and just starting to brown, about 5 minutes. Add ancho chilies, chicken stock, and water and bring to a simmer. Reduce heat to maintain simmer. Stir in butternut squash.
4. Using a blender or stick blender, blend soup until completely smooth. Season with salt and add sugar 1 teaspoon at a time to balance the flavor, if needed.
5. Spoon soup into bowls and garnish with crema or sour cream, cilantro, and pepitas. Serve with lime wedges.

butternut squash, olive oil, kosher salt, ancho chilies, onions, carrots, garlic, quart, broth, water, sugar, sour cream, cilantro, pumpkin seeds, lime wedges

Taken from www.seriouseats.com/recipes/2014/10/mexican-butternut-squash-soup-ancho-recipe.html (may not work)