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Chile-Roasted Butternut Squash Soup


1/2 cup butter

4 cups cubed butternut squash

1 teaspoon salt

2 dry pasilla peppers

1/2 cup roasted hazelnuts

2 cloves garlic

1/2 cup brown sugar

1/2 cup water

1/4 cup apple cider vinegar

20 mint leaves, handchopped


  1. In a large Dutch oven over medium heat, melt the butter, then add the butternut squash and salt. Cook the squash until semi-soft, about 15 minutes.
  2. Roast the chiles and hazelnuts in the toaster oven at 300 for 5 minutes (just to get the chiles soft).
  3. Transfer chiles and hazelnuts to a blender and add the garlic, sugar, salt, water, and apple cider vinegar. Blend into a smooth consistency
  4. Add the chile puree to the butternut squash and cook for about 3 minutes.
  5. Garnish with mint leaves before serving.
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