Mexican butternut squash soup with ancho chili, crema, and pepitas from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for Mexican crema.

  • chawkins on March 21, 2023

    Very good soup for my stash of butternut squash from the garden. Used 6 home-made ancho chilis that were end of the season poblanos that were puny, removed all seeds, but there was still a bit of kick in the soup. No sugar was added.

  • Suitsme on October 10, 2021

    Made per recipe except it didn’t need any sugar, and I removed most of the Chile seeds. Very good! Must have plenty of lime. Next time will use vegetable broth.

  • patioweather on November 30, 2020

    I made this with acorn squash and guajillo chile. We served it with avocado and pickled red onions. I roasted the squash in advance, so dinner only took 15 mins.

  • Bloominanglophile on April 13, 2019

    I'm afraid I didn't love this. My butternut squash was rather large, so it may have thrown the ratios of the ingredients off. I also didn't cube the squash to roast it--I just cut it in half, which may also have affected the flavor. Upon final tasting, I felt it needed more salt, a splash of vinegar, and something herbal, so I added some dried Mexican oregano. Even then, it was just ok, and I felt this recipe leaned too heavily on the toppings to fill out the flavors in the soup.

  • FJT on October 24, 2016

    Loved it! True, the colour isn't the most appealing (mine was more brown than red), but once I'd made it I kept going back to the pot for another taste and then another. I used 2 ancho chillies and left the seeds in just one of them - great depth of flavour and a little bit of heat. Can't wait for dinner time!

  • Yildiz100 on March 23, 2016

    This just wasn't exciting for me. I think I would have enjoyed just the roasted squash much more. I also found the color sort of unappealing. Mine was more brown and murky than the photo. Maybe because I used the full amount of ancho chili? I don't think I'd make this again, at least not right away as there are so many varieties of butternut squash soup to try.

  • TrishaCP on January 24, 2016

    I concur that this is a great soup. I only used one ancho chile and that was plenty for a smoky, spicy hit. My soup WAS the color of the picture too, but I didn't see anything wrong with it- just a nice dark orange color. I served with the pepitas- no crema in the house but it would definitely be a nice addition.

  • imaluckyducky on November 21, 2014

    5 Stars! Sweet, smoky, savory and one of the most addicting winter squash soups I've had. Ever. I'd bathe in this if it weren't weird (and who wants to peel that much squash?!). My soup came out a tad lighter than pictured,which doesn't bother me at all BUT the color isn't the most appetizing for picky eaters. Used toasted pepitas for a garnish, but also added some toasty garlic bread to dip in the soup and also add more crunch. Froze an icecube of it and reheated it, and there was no change to texture or flavor, so definitely making a larger batch of this next time to freeze.

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