Butternut Squash soup is probably one of my favorite things to eat during the fall and winter. It is usually super easy to make and always really filling. My husband has never liked it though so all last winter I wasn’t really able to eat it. I decided this year that maybe he would like it if I changed the flavor of it. Lately I have become obsessed with dried chiles. I have found that having them in my pantry has been super helpful too! I can quickly soak them and add them to a myriad of dishes pretty quickly and it brings so many flavors. So if you tolerate chiles I would recommend adding them as a staple pantry item.
I decided to add dried ancho chiles, cilantro and a bunch of other spices to the soup and it made a super flavor packed soup. It has a nice kick of spice without being too overwhelming. I like to put toppings on soup because it can really add as a major flavor enhancer. I chose to do fried plantains with this recipe because they are slightly sweet and really compliment the spice of the soup. The addition of the bacon adds a smokey element. All of the flavors come together to bring you a spicy, sweet and smokey mixture.
I chose to put this recipe in the The Best Paleo Recipes of 2014 because it is one of my favorite recipes I have made in a long time. So if you like butternut squash soup as much as I do then you can grab the recipe and your copy of this amazing eBook here!