New Mexico or Ancho Chiles add tremendous flavor to this rich, and warm bowl of Mexican Butternut Squash Soup, made easily in the Instant Pot or on the stove top.
Has it cooled down where you are? After all, it is September. If I was in my home state of Minnesota, we’d be wearing pants, probably even jackets and getting ready for the first winter snow.
But I’m not there – here in Phoenix it’s still pretty hot … we’re still in the 105-108 degree range, so we’ve got quite a while before we can enjoy the crisp, cool nights that are traditional in most areas of the U.S. once September rolls around.
We can pretend it’s cool though – right? And what better way to pretend than with a warm, comforting bowl of Mexican Butternut Squash Soup?
I’ve been craving a rich and spicy bowl of butternut squash now for a few weeks – I just couldn’t imagine making it in August. I mean, it’s not yet officially fall... but yet butternut squash soup in August almost seems too wrong.
But alas, I grabbed butternut squash last week at our farmers market and thought this was the perfect way to use it. Sure.. I could have thrown it in the Instant Pot, since it’s super easy to steam, and make a really great, rich pasta sauce. But this almost seemed too perfect.
It was almost as if it was fate ~ I asked the kids randomly one afternoon what they wanted for dinner and expected to hear a myriad of responses…. but instead I got this:
And not just regular soup… but my oldest proclaimed “spicy soup!”
So all in all I think this was a rather great choice. It came together easily with a few simple ingredients – what could be better? It cooked up easily in the Instant Pot – and then a quick puree with our immersion blender and a little seasoning and it was done.
Perfect way to enjoy a nice, big loaf of crusty buttery garlic bread, and enough for leftovers the next day. This soup is:
And perfect for cooler weather!
The recipe makes enough for 6, then enough for leftovers should you want to share a jar with neighbors or friends, or even keep for yourself for a soup rotation.
Check your Latin market for dried New Mexico chiles – they are the dried version of green chiles (Anaheim, Hatch, etc) – though you can definitely substitute Ancho chiles (the dried version of poblano peppers) for a sweeter, spicier flavor.
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Inspired by this recipe on Serious Eats