Winter Squash Soup
This recipe can be made with any winter squash except maybe spaghetti squash which has a different texture. The buttery smooth flavor with a touch of heat and spice is fantastic in the winter or freeze some for a light summer soup.
1 cup chopped onions
1/2 cup chopped celery
1 cup chopped carrots
1 leek, cleaned and chopped (optional)
fresh parsley sprigs and stems, chopped
2 tbsp. butter
1-2 lbs of Winter Squash such as butternut, acorn, or pumpkin
1 tablespoon minced or grated fresh ginger
2 jalapeno (or hotter) peppers
2 cups chicken stock
1 cup heavy cream or 1 1/2 cups half & half
salt & pepper to taste
cayenne pepper to taste (optional)
Chop vegetables and saute in butter until onion starts to become translucent. Add squash, ginger, and jalapeno peppers and saute for 2-3 minutes. Add chicken stock to almost cover the vegetables and cook on low heat for about 35-45 minutes. Squash should be very tender.
Using a blender or food processor, add ladles of soup to the bowl and blend in batches until smooth. Return all to the cooking pot and add cream. Heat on low until simmering hot but not boiling. Season to taste with salt and pepper and cayenne if you like some kick to it. |
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