Cook, Eat, Thrive by Joy Tienzo

Author:Joy Tienzo
Language: eng
Format: epub, mobi
Publisher: PM Press
Published: 2012-04-06T16:00:00+00:00

Spicy Butternut Squash Soup

Makes 6 servings

This recipe is very simple, and so lovely and warming. The color of the finished soup is a gorgeous deep orange. Perfect for an autumn dinner party, as it can be made several days in advance and reheated.

1 teaspoon olive oil

4 cloves garlic, minced

2 stalks celery, roughly chopped

1 largish butternut squash, peeled and cut into 1-inch chunks

2 apples (I like Gala), peeled and cut into 1-inch chunks

3 cups vegetable broth

1 teaspoon sea salt

1 teaspoon ground pepper, white if you can find it

½ teaspoon dried sage leaves

½ teaspoon chipotle pepper in adobo

Juice of one lime

3/4 cup candied squash or pumpkin seeds, for garnish (optional)

In a stockpot or large saucepan over medium-high heat, sauté the garlic and celery in olive oil. Cook, stirring, until soft but not browned, 5 to 7 minutes. Toss in the squash and apples. Cook several minutes longer, then add the vegetable broth, sea salt, pepper, sage, and chipotle pepper.

Reduce the heat to low, cover, and cook for 15 to 20 minutes. The squash and apples should be very tender. Turn off the heat and allow them to cool slightly. Puree in batches in a blender or food processor. If you prefer a partially chunky soup, blend only half of the recipe. Return the pureed soup to saucepan and rewarm. Add the lime juice, and additional salt and pepper to taste.

Ladle into deep bowls, and top with candied squash or pumpkin seeds.

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