Photo 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!



  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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