Photo by Fernanda Alvarez Ancho-Spiced Butternut Squash Soup
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!
Ingredients
- 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
Directions
- Chop squash into small pieces, place them over a baking tray and bake at 180 ° C for 15 minutes.
- Let cool, remove the skin and seeds and cut the pulp into cubes. Reserve.
- 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.
- Add salt and pepper to taste.
- Add the previously heated vegetable stock, milk, nutmeg and grated orange peel. Cook for 5 minutes and remove from heat.
- Let cool slightly and process or blend.
- Serve hot.
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