Butternut Squash Soup

Butternut Squash Soup

Cozy, savory, and full of fall flavor. This creamy butternut squash soup is made with fresh herbs and ginger, then finished with goat cheese, toasted pepitas, and Al Xile Habanero Chile Crisp for the perfect spicy crunch.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ tsp sea salt
• Freshly ground black pepper
• 1 (3 lb) butternut squash, peeled, seeded & cubed
• 3 garlic cloves, chopped
• 1 tbsp chopped fresh sage
• ½ tbsp minced fresh rosemary
• 1 tsp grated fresh ginger
• 3–4 cups vegetable broth
• Crumbled goat cheese, for topping
• Toasted pepitas, for topping
• Al Xile Habanero Chile Crisp + infused olive oil, for serving

Instructions

1. Heat olive oil in a pot over medium heat. Add onion, salt & pepper; sauté 5–8 minutes.
2. Add squash and cook until it starts to soften, 8–10 minutes.
3. Stir in garlic, sage, rosemary & ginger; cook 1 minute until fragrant.
4. Add 3 cups broth, bring to a boil, then simmer 20–30 minutes until tender.
5. Blend until smooth, adding more broth if needed.
6. Serve topped with goat cheese, pepitas & a drizzle of Al Xile Habanero Chile Crisp and infused oil.

From “Mi Cocina” to yours.