Delicious and good for you with all those warming spices! – serves 8-10
Course
Soup
Servings810people
AuthorSusan Evans, Certified Clinical Herbalist
Ingredients
2tbsbutter
2tbsolive oil
1butternut squashpeeled and cut into small chunks
dash of nutmeg
½ to 1tspchili pepper flakesoptional
1tsp.turmeric
1tsp.coriander
Salt and pepper
1onionchopped
4clovesgarlicminced
3cupsvegetable or chicken stock
3cupswater
2tspfresh lemon juice
2tspmaple syrup or agave
Fresh cilantroparsley or minced chives to garnish (optional)
Chipotle Cream
1cupsour cream or yogurt
1/2-1tspchipotle powder or adobo sauce from canned chipotle chilies in adobo
Instructions
Cut squash into 1-inch chunks. In large pot heat oil and butter. Add onion, garlic, and spices and cook until soft. Add squash and just enough water to cover. Bring to a boil and then cover, turning the heat down and simmering until squash is tender, adding more water if necessary. Puree the soup with a hand blender or in batches in a regular blender. Reheat with stock and season to taste with salt and pepper. Serve with a dollop of chipotle cream and a garnish of chopped fresh herbs.
Variation – Roasted Squash
Put cut squash into bowl, drizzle with olive oil and toss to coat. Add seasonings and roast on a cookie tray in single layer at 375 until tender. Sauté onion, garlic and spices as above, add roasted squash and puree with 2-3 cups of stock (instead of water), reheat with 3 cups of stock.
Chipotle Cream
Blend together. Chipotles are spicy so if you are heat averse just do plain yogurt with chives or cilantro added.