Mexican Butternut Squash Soup With Ancho Chili, Crema, and Pepitas Recipe

Preheat oven to 425°F​【𝟮𝟭𝟴°𝗖】. Toss squash with 2 tablespoons oil, season with salt, and spread in an even layer on a rimmed baking sheet. Roast squash, stirring occasionally, until browned and tender, about 35 minutes. In a dry skillet, toast ancho chilies over high heat, turning once, until fragrant. Let cool, then tear into pieces. Meanwhile, heat remaining 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat until shimmering. Add onion, carrot, and garlic, and cook until softened and just starting to brown, about 5 minutes. Add ancho chilies, chicken stock, and water and bring to a simmer. Reduce heat to maintain simmer. Stir in butternut squash. Using a blender or stick blender, blend soup until completely smooth. Season with salt and add sugar 1 teaspoon at a time to balance the flavor, if needed. Spoon soup into bowls and garnish with crema or sour cream, cilantro, and pepitas. Serve with lime wedges.