1 large butternut squash
2 Tbsp. olive oil
2 dried ancho chiles
1 large shallot, minced
2 garlic cloves
1 carrot, chopped
1 celery stalk, chopped
1 tsp. salt
1 tsp. cumin
4 c. Central Market Vegetable Broth
1/2 c. H-E-B Ready, Fresh, Go! Russet Potatoes
1 Tbsp. ancho chili powder
* salt and pepper, to taste
Preheat oven to 425°F and line a sheet pan with foil. Slice the squash lengthwise, and place it face-up on the pan. Rub with olive oil and bake for about 40 minutes, or until the squash is soft. Allow squash to cool.
Meanwhile, place dried chiles in a bowl of water to soften.
In a large pot, heat the olive oil over high heat. Add the shallots, garlic, carrot and celery; sauté until veggies are soft. Season with salt and cumin. Add vegetable broth.
When the soup starts to simmer, add potatoes. Then scoop the seeds from the squash into the trash, and scoop the meat of the squash into the soup mixture. Toss skins of the squash away. Tear the softened chiles into pieces and add them to the pot. Stir and cover the pot. Then lower the heat to a simmer for about 10 minutes, or until all of the veggies are soft.
When all of the veggies are cooked through, remove the pot from the heat. Let soup cool; then puree soup in blender until smooth.
Serve in bowl and garnish with ancho chile powder, sour cream and cilantro.
No Nutritional Information Available