Mexican Butternut Squash Soup with Charred Vegetables
Prep time
Cook time
Total time
Serves: 6 servings
  • ½ cup chopped piloncillo*
  • 1 teaspoon ground cumin
  • 3 cups large butternut squash, cubed and peeled
  • 4 whole large carrots, unpeeled
  • 3 tablespoons olive oil, plus additional for serving
  • 2 garlic cloves, thinly sliced
  • 1 chipotle pepper, chopped
  • 2 quarts low-sodium vegetable stock
  • ½ cup white corn kernels, washed
  • ¼ cup small diced Mexican squash
  • 1 large jalapeno, stemmed, thinly sliced
  • 3 fresh epazote leaves (or fresh coriander leaves if epazote is not available)
  • 1 tablespoon kosher salt
  • ¼ cup toasted pepitas (pumpkin seeds), for serving
  1. Heat your oven to 350ºF.
  2. In a large mixing bowl combine the piloncillo, cumin, butternut squash and whole carrots. Toss to evenly coat and place on a large baking dish. Roast in the oven for 30 minutes, or until golden brown.
  3. Allow to cool slightly, reserving about ¼ of the roasted vegetables. Cube the carrots into bite-size pieces.
  4. Heat the olive oil over medium heat in an 8-quart stockpot. Saute about half the garlic, chipotle pepper, remaining carrots and butternut squash. Add the vegetable stock, reduce the heat to low and simmer for 10 minutes.
  5. Working in batches, transfer the cooked stock and vegetables to your blender and puree. When complete, return to the stockpot to keep warm for serving.
  6. Meanwhile, heat a medium-sized skillet over medium-high heat. Add the corn, Mexican squash, jalapeno, epazote, remaining garlic and reserved butternut squash and carrots. Quickly saute to lightly char (not burn) the veggies. Keep watch and stir when needed for 3-5 minutes. Season to taste with salt.
  7. To serve, divide the soup among six bowls. Top the soup with the charred vegetables. Garnish with toasted pepitas and a drizzle of olive oil.
*This is an unrefined Mexican sugar that is sold in a cone. It's readily available in many markets, but you can sub in pure brown sugar or coconut sugar if you wish.
Recipe by Go Dairy Free at