MOSTHUNGRY.COM

Squash Soup

Roasted kabocha squash soup with chipotle pepper, cumin, lime, sour cream and cilantro. an easy and satisfying soup.

Roasted kabocha squash soup infused with smoky chipotle pepper, warm cumin, and bright lime, topped with creamy sour cream and fresh cilantro. A simple, satisfying soup perfect for any occasion.

The Squash Soup 1/4 kabocha squash onion or leek cilantro garlic chipotle powder cumin stock or water Garnish limes sour cream pepitas or sunflower seeds scallions avocado

INGREDIENTS

Roast squash till tender in a 375°F oven for 45 mins until tender and slightly browned. It’s good with a little color on it.

Sauté leek with butter or oil along with the cilantro stems until translucent. Add in garlic, chipotle powder and cumin. Cook for a minute or two.

Add your water, or stock, and roasted squash and simmer for 20 minutes until everything is nice and soft.

Then blend it up! I used an immersion blender here, but you can use a countertop stand blender too, just be careful not to burn yourself, and blend in batches.

Top with sour cream or crema, lime, avocado, scallions and sunflower or pumpkin seeds. Eat up!

For the recipe details, full ingredient list, more inspiration & how-tos visit the site at

MOSTHUNGRY.COM

MOSTHUNGRY.COM