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
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