• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 6
    OK

    Butternut Squash and Tomatillo Soup

    Butternut Squash and Tomatillo Soup's tomatillos add a lighter, citrus flavor to an otherwise traditional, cold-weather soup. Top off this soup with a drizzle of Mexican crema and a flurry of cilantro leaves, and add a pumped-up Latin flare to your meal.


    Ingredients
    3 1/2
    pounds
    butternut squash (2 units)
    1
    pound
    tomatillos (7-8 units)
    1 1/2
    cups
    water
    1
    tablespoon
    cumin
    1
    teaspoon
    ancho chili powder
    1/4
    teaspoon
    white pepper
    1/4
    teaspoon
    ground nutmeg
    1/4
    teaspoon
    Allspice
    1
    teaspoon
    salt, plus more to taste
    *
    Mexican crema (Mexican sour cream), for garnish
    *
    toasted butternut squash seeds, for garnish
    *
    cilantro leaves, for garnish
    Directions
    Preheat the oven to 400F.
    Peel and halve the butternut squashes. Place them on a slightly oiled baking sheet, and roast them for 40-45 minutes until soft.
    Chop the roasted butternut squashes into smaller pieces. Set aside.
    Remove the paper skins off the tomatillos. Halve them and place them on a slightly oiled baking sheet. Broil them on high until the skins are slightly charred. Remove the charred skin and set the tomatillos aside.
    In a blender, or food processor, combine the butternut squash, the tomatillos, the water and all the spices. Blend until smooth. Taste for additional salt and add if necessary.
    Serve warm with a drizzle of Mexican crema, toasted butternut squash seeds and cilantro leaves.

    The base number of servings for this recipe is 6
    OK

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