Butternut Squash and Mole Amarillo Soup with Toasted Pepitas

A creamy and comforting butternut squash soup infused with the subtle heat and earthy flavors of mole amarillo. Topped with crunchy toasted pepitas and a swirl of coconut milk for a vegan-friendly delight.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.40/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed)

£1.50

1mediumYellow Onion(chopped)

£0.50

2clovesGarlic(minced)

£0.15

2tablespoonsMole Amarillo Paste(adjust to taste depending on the brand and desired heat level)

£1.20

4cupsVegetable Broth(or chicken broth if not vegan)

£0.80

2tablespoonsOlive Oil

£0.25

0.3cupToasted Pepitas (Pumpkin Seeds)(for garnish)

£0.75

0.3cupCoconut Milk(full-fat, for garnish (or cream if not vegan))

£0.35

1tablespoonLime Juice(freshly squeezed)

£0.10

to tasteSalt

to tasteBlack Pepper

Total Cost

£5.60

£1.40 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2.
While the squash is roasting, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Stir in the mole amarillo paste and cook for 1 minute, allowing the flavors to bloom. Be careful not to burn the paste.
4.
Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
5.
Remove the soup from heat and let it cool slightly. Use an immersion blender or transfer the soup to a regular blender (in batches if necessary) and blend until smooth and creamy.
6.
Return the soup to the pot and stir in the lime juice. Season with salt and pepper to taste.
7.
To serve, ladle the soup into bowls. Garnish with toasted pepitas and a swirl of coconut milk (or cream).

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My Notes

Nutrition Information

Nutrition per serving (450g)

350 kcal / 1464 kJ

Carbs

32g

12% of RDA

Fat

22g

31% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a spicier soup, add a pinch of cayenne pepper or a finely chopped serrano pepper to the pot with the onion and garlic.

To toast pepitas, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant, stirring occasionally. Alternatively, toast them in a dry skillet over medium heat, stirring constantly, until they start to pop and turn golden.

If you don't have mole amarillo paste, you can substitute with a small amount of mild chili powder, cumin, and coriander powder, adjusting to your taste.

Cooking Equipment

Oven

Stove

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.