Mexican Butternut Squash Soup
New Mexico or Ancho chiles add flavor to this rich and flavorful Mexican butternut squash soup.
Servings 6 -8
Ingredients
- 1 Tbsp extra virgin olive oil
- 4 cloves garlic crushed
- 1 large onion sliced
- 1 medium butternut squash peeled and diced into 1" chunks
- 3 medium unpeeled carrots cut into 3" pieces
- 3-4 New Mexico dry chiles lightly toasted, stem and seeds removed
- 4 C. vegetable broth divided
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 Tbsp coconut sugar can substitute brown sugar 1:1
- 1 tsp salt or more to taste
- optional: toasted pumpkin seeds Mexican crema or sour cream and cilantro (for garnish)
Instructions
- Trim each end off your butternut squash, and peel with a vegetable peeler. Lay horizontally, and cut in half to make two fat pieces. Cut each fat half lengthwise and scoop out the seeds - keep them, clean them and roast in the oven at 350 degrees F for later). Cut the rest into 1" cubes and set aside in a dish.
- On a small skillet, roast your chiles by placing them on medium heat for 30 seconds to 1 minute each side until they are fragrant. Do not toast too long or they will burn. Once toasted, remove the stem, shake out the seeds.
- In your Instant Pot, add the oil, garlic and onions - saute for 2-3 minutes until soft and fragrant. Turn the saute feature off, and add the butternut squash, carrots, garlic, and dry chiles as well as 2 C. of broth. Place the cover on the pot and close the valve.
- Set the pot on manual (high pressure) for 15 minutes. Once the pot beeps finished, release the pressure, and use your immersion blend the mixture until smooth. The chiles will be darker speckles.
- Add the remaining 2 C. of broth, along with the ginger, turmeric, coconut sugar, and salt - more or less spices to taste. Stir well to combine - if desired, turn on the saute feature to heat until flavors blend, an additional 5-6 minutes.
- Ladle into bowls and serve with optional garnish - pumpkin seeds, crema, and/or cilantro.
- Refrigerate remaining soup in canning jar and enjoy within 4-5 days.
Notes
!To make on the stovetop: saute the garlic and onion with olive oil in your dutch oven until soft (3-4 minutes). Add the butternut squash, carrots, and chiles to the dutch oven along with 2 C. of broth and simmer for 30-35 minutes or until soft. Continue with your immersion blender as noted in the original recipe.