Ancho Butternut Squash Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 dried ancho chile, stemmed and seeded
- 2 shallots, chopped
- 1 butternut squash, peeled, seeded and chopped (about 7 cups)
- 2 teaspoons ground cumin
- Kosher salt
- 2 teaspoons agave nectar or honey
- Juice of 1/2 lime
- Roasted salted pepitas and cayenne pepper or chili powder, for topping
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