Mexican · Soup

Ancho chilli Squash Bisque

This Mexican Bisque leans on ancho chilli to do the heavy lifting. We slow-cook the Squash for real depth, then bring it together in one pan.

4.9 from 2,996 cooks

Prep30 min

Cook60 min

Serves4

LevelMedium

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ancho chilli elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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