Roasted Butternut Squash Soup – Mexican Flavored Butternut Squash Soup

The roasted butternut squash soup has an amazing flavor that comes from roasting the squash. Perfect for the fall weather.

Butternut Squash – 1 ½ lbs
Olive oil – 2 + 2 tbsp
Ancho chilies – 2 or 3 small
Onion – 1 large (chopped)
Carrots – 2 (diced)
Garlic – 2 cloves (crushed)
Vegetable broth – 3 cups
Water – about 2 cups
Roasted cumin powder – 1 ½ tsp
Salt – as needed
Pepper – to taste
Sour cream – to garnish (optional)
Cilantro – to garnish
Roasted corn nuts – to garnish (optional)

View the full recipe at My Cooking Journey →