Prep 10 mins
Cook 3 hrs 20 mins
This is soup that I love to make in the winter. I'm always tweaking it and it never comes out the same way twice. So far this has turned out to be my favorite.
- 1 large butternut squash
- 3 large garlic cloves
- 2 sprigs fresh rosemary
- 2 teaspoons chicken bouillon granules (I used better than boullion)
- 1 teaspoon dried ancho chile powder
- 1 teaspoon whole cumin seed
- 1 cup sour cream (optional)
- fresh cilantro, roughly chopped (optional)
- Preheat oven to 375. Cut squash in half and remove seeds. Score the butternut squash halves being care not to go too deep. Peel garllic cloves and cut one in half. Rub the cut garlic over the edges of the squash. Drizzle olive oil over squash, and sprinkle with salt and pepper. Place the whole garlic cloves in the hole of each squash half. Place the rosemary sprig lengthwise across the squash. Put squash into a baking dish and roast for about an hour and fifteen minutes. When done remove from oven and let cool about 15 minutes or until easy to handle. Remove rosemary sprigs. Don't worry if there are still bits of rosemary on the squah. Peel skin off with your fingers and place squash into a large dutch oven. Add 8 cups water and chicken flavoring. Bring to a boil, and reduce heat to a simmer. Add chili powder and cumin seeds. Simmer about 2 hours. Puree in blender or use and immersion blender. Add water if you'd like it thinner. Add more chili powder if you like it spicier. Ladle into individual bowl and garnish with a tablespoon of sour cream and sprinkle with cilantro if desired.