Butternut Squash Soup Recipe
Roasted Butternut Squash, Mole Negro, Sour Cream, Spiced Pumpkin Seeds
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Ingredients
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Soup Base
Mole Negro
Garnish
Method
Soup Base Preparation
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Place cut side down on a baking sheet and roast in the oven for 30-40 minutes until tender. Let cool, then scoop out the flesh.
- 2
- 3
Combine Ingredients
Add the roasted butternut squash flesh, vegetable broth, salt, black pepper, and cinnamon to the pot. Bring to a boil, then reduce to a simmer for 15 minutes.
Mole Negro Preparation
- 4
Prepare the Mole
In a small bowl, mix together cocoa powder, dried oregano, cumin, smoked paprika, and chipotle pepper in adobo sauce. Add this mixture to the soup during the last 5 minutes of simmering.
Finishing Touches
- 5
Blend the Soup
Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches in a countertop blender. Adjust seasoning to taste.
- 6
Prepare Pumpkin Seeds
In a separate pan, toast the pumpkin seeds over medium heat for about 5-7 minutes until they are golden and fragrant. Add cayenne pepper and salt, stirring to combine.
- 7
Serve
Ladle the soup into bowls, swirl in sour cream, and top with spiced pumpkin seeds. Enjoy!
