Name: Lamb and Winter Squash Soup
Yield: 4 servings
Ingredients: 1 pound boneless lamb shoulder, excess fat trimmed, cut into 2-inch pieces; Kosher salt; 1 dried guajillo or ancho chile; 1 medium onion, sliced into ½-inch-thick rounds; 4 garlic cloves, unpeeled; 2 tablespoons vegetable oil; 2 bay leaves; 2 allspice berries; 1½ teaspoons ground coriander; 1 teaspoon ground cumin; ½ teaspoon dried oregano; 1 small delicata squash (about 1 pound), seeds removed, sliced into ½-inch-thick rounds; Crumbled feta, cilantro sprigs, and lime wedges (for serving)

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Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Recipe notes