Sopa Seca with Butternut Squash

Sopa Seca with Butternut Squash

Makes: 4 servings

Total time: 25 minutes

4 tablespoons extra-virgin olive oil, divided

12 ounces angel hair pasta, broken into 1-inch pieces

2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (4 cups)

Kosher salt and ground black pepper

1 medium yellow onion, finely chopped

1 bunch cilantro, tender stems finely chopped, leaves roughly chopped and kept separate

4 garlic cloves, minced

11/2 teaspoons ground cumin

11/2 teaspoons sweet paprika

1/4 teaspoon ground cinnamon

5 cups low-sodium chicken broth

3 tablespoons lime juice (2 to 3 limes)

4 ounces queso fresco cheese, crumbled, to serve

1 avocado, pitted, peeled and diced, to serve

5 scallions, thinly sliced, to serve

1. In a large Dutch oven over medium, heat 2 tablespoons of the oil until shimmering. Add the pasta and cook, stirring, until golden, about 5 minutes. Transfer to a paper towel-lined plate and set aside. Wipe out the pot.

2. In a medium bowl, toss squash with the remaining 2 tablespoons oil, 2 teaspoons salt and 1/2 teaspoon pepper. Return the Dutch oven to medium-high heat and add the squash. Cook, stirring occasionally, until the squash begins to brown and is almost tender, about 4 minutes. Add the onion, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the onion has softened, about 5 minutes.

3. Add the cilantro stems, garlic, cumin, paprika and cinnamon. Cook, stirring, until fragrant, about 1 minute. Add the toasted pasta and broth, then bring to a simmer. Cover, reduce the heat to medium and cook until the pasta is al dente and has absorbed most of the liquid, about 7 minutes.

4. Stir in the lime juice and half of the cilantro leaves. Taste and season with salt and pepper. Ladle into bowls and serve topped with the remaining cilantro leaves, avocado, queso fresco and scallions.