
Adrianna's Spicy Squash Soup
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