Creamy Butternut Squash and Pasilla Soup

Name: Creamy Butternut Squash and Pasilla Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Ingredients: 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

Make this Tonight - "Mexican Home-Cooking"

Prep Time
(minutes)

Cook Time
(minutes)

Servings

Make this Tonight/Creamy Butternut Squash and Pasilla Soup

Ingredients

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.