This Smoky Butternut Squash Soup is autumn in a bowl. The earthy sweetness of butternut squash is perfectly balanced by the smoky depth of our Chile Pasilla Salsa. Finished with a swirl of crema, toasted pepitas, and microgreens, it’s both rustic and elegant — just right for a dinner-party starter or a cozy weeknight one-pot meal.

Serves: 6
Cook Time: 1 hour

Ingredients

1 large butternut squash

1 large yellow onion

3 cloves garlic

6–8 cups vegetable stock or water

½ jar ¡Ya Oaxaca! Chile Pasilla Salsa

1 cup heavy whipping cream

Olive oil or neutral oil, for sautéing

Kosher salt, to taste

¼ cup pumpkin seeds (pepitas)

Mexican crema or sour cream, for garnish

A small handful of watercress (or microgreens), for garnish

Instructions

1. Peel and chop the squash into 1-inch cubes. Chop the onion and garlic.
   
   

2. In a large stew pot or Dutch oven, heat 1–2 tablespoons of oil over medium heat. Add onion, garlic, and squash. Cook for 8–10 minutes, stirring occasionally, until the onions are translucent and the squash starts to soften and brown slightly.
   
   

3. Pour in 6 to 8 cups of vegetable stock or water, enough to cover the squash by about an inch. Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes, or until squash is fully tender.
   
   

4. Carefully transfer the cooked squash, onions, garlic, and some of the broth to a blender. Add ½ cup Ya Oaxaca Pasilla Salsa and 1 cup heavy cream. Blend until completely smooth.
   
   

5. Pour the blended soup back into the pot. Stir and let simmer on low heat for another 5–10 minutes. Add salt to taste.
   
   

6. Toast pumpkin seeds in a small dry skillet over medium heat until browned and popping — about 4–5 minutes. Remove from heat and crush lightly for garnish.
   
   

7. To serve, ladle soup into bowls. Garnish each with a swirl of crema, a sprinkle of toasted pumpkin seeds, and a few sprigs of watercress.
   
   

¡Buen Provecho!