Velvety, and just a hint of spice, this is the perfect season to enjoy this soup! We roast and cube butternut squash then, simmer it in chicken broth with sautéed diced onion, cumin, ancho chili powder, agave, and a squeeze of lime juice. To finish, we use an emulsion blender to give it a wonderfully satisfying texture.

Pairs well with this week’s Simple Side Salad under our “Sides” menu or as a starter to the Indian Butter Chicken under the “Slow Cooker” menu!

Ready to Heat, Gluten-Free; Dairy-Free/ Alpha Gal Friendly; Can be Vegetarian (no chicken broth- sub veggie broth); Freezer-Friendly.