Butternut Soup Recipe

Prepare Ancho Peppers

Soak the ancho peppers in hot water for about 15 minutes until they soften. Remove the stems and seeds, then chop them into small pieces.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Cook Butternut Squash

Add the cubed butternut squash to the pot and stir well. Cook for another 5 minutes.

Add Broth and Spices

Pour in the vegetable broth, add the chopped ancho peppers, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the squash is tender.

Blend the Soup

Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

Add Coconut Milk

Stir in the coconut milk and lime juice. Heat for another 5 minutes on low heat to warm through.

Serve

Ladle the soup into bowls, garnish with chopped cilantro, and serve with naan.