Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
- 1 butternut squash
- 1 tablespoons olive oil
- 1 medium white onion, chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 1/2 teaspoons cumin
- 2 tablespoons aji panca paste
- 1 package SazonGoya with achiote (optional)
- 2 cups chickens stock
- Salt and pepper to taste
- Preheat oven to 375 degrees. Slice the butternut squash in half lengthwise, and scoop out the seeds and stringy pieces. Rinse and reserve the seeds.
- Rub the cut sides of the squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place squash cut side down on a baking dish or cookie sheet and place in oven. Bake squash until it's tender and fragrant, and the skin is wrinkled (30-40 minutes). Let cool.
- While the squash is roasting, sauté the onion in the 2 tablespoons butter and 1 tablespoon olive oil in a saucepan. Add the cumin and the aji panca paste and cook onions until soft and translucent.
- Scrape the cooked squash flesh from its skin and place roasted squash (without skin) into a blender or food processor. Add the cooked onions and 1 1/2 cups chicken stock. Purée until smooth.
Transfer the puréed squash to the saucepan and heat gently, adding more chicken stock if necessary to thin soup.
- While the soup is heating, add the seeds to a small skillet with 1 tablespoon olive oil. Toast, stirring frequently, until seeds are golden brown and popping. Sprinkle seeds generously with coarse salt, and spread on a paper towel to cool.
- Taste soup for seasoning. Add a little milk or cream if desired. Season with salt and pepper to taste.
- Serve soup warm, garnished with a dollop of sour cream and toasted seeds.