Mexican Butternut Squash Soup by Rebooted Mom

olive oil, garlic, onion, butternut squash, carrots, new mexico dry chiles, vegetable broth, ground ginger, turmeric, coconut sugar, salt

Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min

Category:

– 1 tbsp extra virgin olive oil
– 4 cloves garlic (crushed)
– 1 large onion, sliced
– 1 medium butternut squash (peeled and diced into 1 in chunks)
– 3 medium unpeeled carrots (cut into 3 in pieces)
– 3-4 New Mexico dry chiles (lightly toasted, stem and seeds removed)
– 4 C. vegetable broth (divided)
– 1 tsp ground ginger
– 1 tsp turmeric
– 1 tbsp coconut sugar (can substitute brown sugar 1:1)
– 1 tsp salt or more to taste
– optional: toasted pumpkin seeds (Mexican crema or sour cream and cilantro (for garnish)

Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min

Cuisine

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