
Creamy Butternut Squash and Pasilla Soup
Make this Tonight - "Mexican Home-Cooking"
10
Prep Time (minutes)
50
Cook Time (minutes)
8
ServingsIngredients
- 2 chiles Pasilla Oaxaca, stems removed
- 3 cups boiling water
- 1 tbsp butter
- ½ cup onion, finely chopped
- 1 medium butternut squash, peeled, seeded and diced
- 4 golden crisp apples, peeled, seeded and diced
- 2 tsp sea salt
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground ginger
- ¼ tsp ground peppercorns
- 2 cups chicken broth
- 2 ½ cups water
- Crema
Steps
- Cover chiles in boiling water for 20 minutes. When chiles are tender, set aside and reserve 1 cup of water.
- In a large pot under medium heat melt butter, being careful not to brown.
- Add onions until translucent and fragrant, about 4 minutes.
- Add butternut squash and stir until lightly browned, about 10 minutes.
- Add 3 apples, salt, cumin, coriander, ginger, pepper, chicken broth and water.
- Allow to come to a boil and reduce heat to medium low for about 30 minutes.
- Transfer everything to a blender and blend with chiles until smooth.
- Return to the pot and simmer under low heat for another 5 minutes, adding more of the soaking chile water as necessary.
- Serve hot. Top with remaining diced apples and crema.