This soup isn’t a looker, I know. But the verdict was, from the thanksgiving social distancing hikers, it was tasty. This week I got a giant butternut squash in my veg box, so I will be on a series of butternut squash adventures. I figured like everyone with butternut squash, I’d make soup. This was simple and showcased some of the lovely carrots, lime, and onions from my veg box as well. Here is what I did.

I roasted an ancho chilli in a pan because apparently you’re supposed to do that. Then I chopped up a large onion, two medium carrots, a teaspoon of cumin, salt, and sautéed that in a pot with some oil for about 7-10 mins. I added a few cloves of chopped garlic, the ancho chilli, generous spoonful of chipotle paste, and about 3 cups of chopped butternut squash, and stirred that around for a few minutes. Then added about 4 cups of veg stock and a couple of bay leaves and let it boil, then reduced it to a simmer for 20 or 30 mins. When it looked like everything was soft and cooked, I took it off the heat and hit the whole thing with my immersion (stick) blender and blended until smooth and added the juice of at least one lime. I would have liked to add fresh coriander or parsley, but sadly I didn’t have any. Feel free top with non-dairy or dairy sour cream/yogurt or cheese or salsa or avocado/guacamole. That would probably be nice. We just ate it as is with sourdough bread to dunk in, which was tasty.