Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 dried ancho chile, stemmed and seeded
• 2 shallots, chopped
• 1 butternut squash, peeled, seeded and chopped (about 7 cups)
• 2 teaspoons ground cumin
• Kosher salt
• 2 teaspoons agave nectar or honey
• Juice of 1/2 lime
• Roasted salted pepitas and cayenne pepper or chili powder, for topping

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Instructions

1. Heat the olive oil in a large pot over medium-low heat. Add the ancho and cook, turning, until toasted, about 1 minute. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the squash, cumin and 1 teaspoon salt, stirring to coat. Add 6 cups water and bring to a boil; reduce the heat to medium low and simmer until the squash is tender, 25 to 30 minutes.
2. Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; stir in the agave and lime juice. Season with salt and thin with water as needed. Top each serving with pepitas and sprinkle with cayenne.
3. Photograph by Levi Brown