This creamy butternut squash soup is easy to make, perfect for a winter week night. Roasting the squash really brings out it's sweet, nutty flavor, along with the cumin and aji panca chile pepper. While the squash is in the oven, you can make a salad to go with it. Save the squash seeds and skillet toast them, for a delicious pre-dinner snack, or as a pretty garnish for the soup.
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.