Roasted Kabocha Squash Soup
Ingredients
- 2 ¼ pounds kabocha squash
- 1 onion, peeled and quartered (8 ounces)
- 4 cloves garlic, peeled
- 2 tablespoons extra-virgin olive oil, plus more for roasting
- Kosher salt
- ⅓ cup seeded and sliced dried ancho chiles (1-2 chiles)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- 4 cups low-sodium chicken broth
- 1 ear corn, shucked
- ¼ cup pepitas (green hulled pumpkin seeds)
- ¼ cup sour cream
- Lime wedges, for serving
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