Ancho-Spiced Butternut Squash Soup, photo by Fernanda AlvarezPhoto by Fernanda Alvarez

Ancho-Spiced Butternut Squash Soup

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4 people
This is an excellent choice for rainy days or during the sweater weather.

This ancho-spiced butternut squash soup is a nutritious dinner appetizer or it can be your main meal for lunch. You can always turn this recipe into a healthier version by substituting the milk for almond milk and butter for coconut oil. These substitutions will add more nutritional value to this soup by helping boost your metabolism!


  • 2 pounds butternut squash no seeds or skin
  • 1 white onion chopped
  • 2 cups vegetable broth
  • 3 ancho chiles seeded and deveined
  • 1 cup milk
  • ¼ cup butter
  • Peel of 1/2 an orange
  • 1 pinch ground nutmeg
  • salt to taste
  • white pepper to taste


  1. Chop squash into small pieces, place them over a baking tray and bake at 180 ° C for 15 minutes.
  2. Let cool, remove the skin and seeds and cut the pulp into cubes. Reserve.
  3. Melt the butter in a large skillet and sautée the onion and thinly sliced ancho chile for 5 minutes. Add the squash cubes and sautée another 5 minutes.
  4. Add salt and pepper to taste.
  5. Add the previously heated vegetable stock, milk, nutmeg and grated orange peel. Cook for 5 minutes and remove from heat.
  6. Let cool slightly and process or blend.
  7. Serve hot.
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