Butternut Squash Soup

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6 Tbsp butter
2-1/2 lbs butternut squash, peeled, seeded & diced
1 qt. stock
1/4 cup chopped garlic
3 cups chopped onion
1/2 tsp cumin
1/2 tsp black pepper
3/4 tsp oregano
2-1/4 tsp. salt
1/4 cup Anejo tequila

In a large pot over medium heat melt butter and cook onion, garlic and squash until onion and garlic are softened and aromatic, about 10 minutes, do not brown. Add remaining ingredients and simmer for about 20-30 minutes or until squash is tender, cool a bit and puree.

Green Chile Sauce

1 cup chopped onion
1 Tbsp. oil
3 cups roasted Poblanos
1-1/3 cups chicken stock
3/4 tsp. salt
1/2 tsp. sugar
1 tsp. Mexican oregano
1/4 tsp ground cumin
1/4 tsp granulated garlic
1 Tbsp. Maseca
1 Tbsp. dried green chile (if available)
1 roasted jalapeno (if needed for heat, taste first)

Saute onion in oil until well browned. Add remaining ingredients and simmer for 10 minutes. Puree and reserve.

Pour about 1-1/2 cups of squash soup into a bowl, then pour about 1/2 cup of Green Chile Sauce into same bowl. Drizzle with about 1 tsp Sherry Vinegar and 2 tsp Pumpkin seed oil and serve.