Recipe courtesy of Food Network Kitchen
Ancho-Butternut Squash Soup
Total:
1 hr
Active:
35 min
Yield:
8 servings
Level:
Easy
Total:
1 hr
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.

Photograph by Levi Brown

Cook's Note

You this soup up to 2 weeks ahead and freeze in an airtight container.

IDEAS YOU'LL LOVE

Winter Squash Soup

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking