Name: Ancho-Butternut Squash Soup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 dried ancho chile, stemmed and seeded; 2 shallots, chopped; 1 butternut squash, peeled, seeded and chopped (about 7 cups); 2 teaspoons ground cumin; Kosher salt; 2 teaspoons agave nectar or honey; Juice of 1/2 lime; Roasted salted pepitas and cayenne pepper or chili powder, for topping

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.