Winter squash have hit the farmer's market! One of the best ways to use squash is to roast it. This soup is a beautiful color from the squash flesh and the chile. It would be pretty for a fall dinner or Thanksgiving side kick. It's pretty thick and creamy from the pureed squash-- and it's vegan (if you use veggie broth)!
Tips: If you have trouble cutting the squash open, try microwaving for 30 seconds at a time-- it just slightly softens the squash so you can cut it open.
Roast cut squash on a baking sheet for 45-60 minutes at 350 F, or until a fork easily pierces the flesh.
Toast 1-2 dried ancho chiles over gas flame until it puffs up. Soak in hot water for 10 minutes. Then cut open and discard seeds.
Combine the toasted-soaked-chile in high speed blender with:
2-3 C roasted squash (acorn, butternut etc.), without the peel (I used 1.5 small acorn squash)
2 C broth (veggie or chicken)
2 cloves garlic
Pour liquid into a saucepan and heat until simmering. Serve as is, or with warm corn tortillas and toasted pepitas.