Butternut Soup Recipe

Preparation Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Cook Butternut Squash

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

4. 4

   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.

5. 5

   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.

6. 6

   Add Coconut Milk

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

7. 7

   Serve

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