Roasted Butternut Squash, Apple and Ancho chilies Soup

We live in strange times today when the world is consumed with the COVID19 virus. It has taken over our lives like none else in recent times. 9/11 was devastating but the message was go out and live, as that was the only way to defeat those that would threaten our way of life. But this invader has done the opposite. It has forced us to withdraw, be vary of each other and hoard essentials with no thought for others. We have all witnessed the empty shelves bereft of toilet paper, hand sanitizer, soap and eggs. Fear of course is the number one factor driving this selfish behavior, though how TP is going to get us through this virus God alone knows. Why don’t we all take a step back, reset and be kind and thoughtful to each other and take all the precautions necessary to get us through this pandemic.

We are all scared and worried for ourselves and our loved ones as so little is known about this virus. One way to keep busy is to cook; it has gotten me through some tough times. Especially now with the whole family at home and going out for a meal not being an option, lets all meet up in the kitchen and cook up a storm and bond like never before.

This recipe I share today is a hearty soup whose ingredients are still available on grocery shelves. We all need something warm right now to get through these trying times and a big pot goes a long way.

2 cups chopped Butternut Squash

1 Apple, cored and chopped

2 Ancho Chillies

1 Quart Organic Vegetable Broth

1/2 teaspoon Cumin seeds

1/2 Teaspoon Tajin or Mexican Chili Lime Powder

1 Tablespoon Olive oil

Salt as needed

Garnish:

2 Tablespoon Pumpkin Seeds

1 Teaspoon Tajin or Mexican Chilli Lime Powder

(Mix the two and store in an air tight container)

Preheat oven to 425 degrees. Mix the squash, apple and chillies, a little oil and salt and spread it out on a large baking pan. Roast for 25 minutes. Take out and let cool.

In a large stockpot take oil, add cumin seeds and when they sputter add the roasted veggies. Sauté for about 5 minutes on a low flame and then add the broth and the Tajin spice. Bring to a boil and cook for 10 minutes on a low flame. Take the pot off the stove and using an immersion blender , purée till you have a nice thick soup like consistency.

Put it back on the Stove and cook for a couple more minutes.

Garnish with the pumpkin seed mix and serve hot in individual bowls. You could also add a dollop of sour cream or grated cheese as garnish.

Wine pairings:

I served it with an Austrian Gruner Veltliner which is a dry white wine with savory aromas, spicy flavors and good acidity. It holds up well to the robust flavors of the ancho chillies. There are some great ones with 93 points available on wine.com and Binny’s.

Happy Cooking!