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Posts Tagged ‘ancho’

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Fall ushers in soup time. The house is cool enough that I can leave a pot of chicken stock on the back of the stove overnight, and winter squash and root veggies are everywhere and make hearty, warming meals.

I made this butternut squash soup for lunch. Butternut squash soup is perhaps the most ubiquitous winter vegetable soup and is so easy to make.

I cut about three inches off the small end of a butternut squash and chopped it into 1″ cubes. In a saucepan I covered them with water and boiled until tender. I drained some (but not all) of the water and added homemade chicken stock– ladled right out of the pot (about 1 1/2 cups). After throwing in a large clove of garlic, salt, pepper, about 1/2 t each of ancho chile powder and paprika, and 1/4 t cumin, I blended it until it was fairly smooth. It’s better to start with less liquid and add after blending so you get a consistency that appeals to you.

When served you can add chopped parsley or cilantro and avocado…

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