Mexican Butternut Squash Soup With Ancho Chili Crema And Pepitas Food
ANCHO-BUTTERNUT SQUASH SOUP
Dried ancho chile adds a layer of smokiness to this delicate butternut squash soup. Sprinkle roasted pepitas (an ingredient popular in Mexican cooking!) on top of each bowl to add extra crunch and nuttiness.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large pot over medium-low heat. Add the ancho and cook, turning, until toasted, about 1 minute. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the squash, cumin and 1 teaspoon salt, stirring to coat. Add 6 cups water and bring to a boil; reduce the heat to medium low and simmer until the squash is tender, 25 to 30 minutes.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; stir in the agave and lime juice. Season with salt and thin with water as needed. Top each serving with pepitas and sprinkle with cayenne.
ANASAZI BUTTERNUT SQUASH SOUP WITH CHORIZO AND PEPITAS
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain.
- Sauté chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic; sauté until tender, about 6 minutes. Add 3 cups water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour.
- Add squash to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer.
- Meanwhile, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve.
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- 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.
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