Creamy Butternut Squash and Pasilla Soup

Make this Tonight - "Mexican Home-Cooking"

Prep Time
Cook Time


  • 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


  1. Cover chiles in boiling water for 20 minutes. When chiles are tender, set aside and reserve 1 cup of water.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot. Top with remaining diced apples and crema.