Mexican Butternut Squash Soup With Ancho Chili Crema and Pepitas Recipe
Ingredients
- 2 1/2 pounds butternut squash, peeled, seeded and diced into 1-inch cubes
- 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 chicken stock or low-sodium broth (see note)
- 1 cup water
- Sugar, to taste
- Mexican crema or sour cream, for garnish
- Cilantro leaves, for garnish
- Pepitas (toasted pumpkin seeds), for garnish
- Lime wedges, for serving
Instructions
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