Adrianna's Spicy Squash Soup

50 min Prep: 10 min Cook: 40 min
Serves: 4 Save

Ingredients (20)

  • 1 large acorn squash, halved and seeds scooped out
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic, pressed or minced
  • 1 cup canned pumpkin purée
  • 1 teaspoon salt plus more, to taste
  • 1 teaspoon ancho chile powder or regular chile powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • Teeny pinch of ground cloves
  • 3 cups vegetable broth or water
  • Juice from 1/2 lemon
  • 1/4 cup pepitas (green pumpkin seeds)
  • 1/2 teaspoon olive oil
  • 1/4 teaspoon ancho chile powder or regular chile powder
  • 1/4 teaspoon ground cumin
  • Pinch of ground coriander
  • Salt, to taste
  • 3 tablespoons crème fraîche (optional, replace with a tiny splash of olive oil for vegan/dairy-free soup)

Directions

Learn how to make this recipe at Cookie and Kate