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Spicy Butternut Squash Soup

2 medium butternut squash
2 tbsp. olive oil
5 cups chicken stock
1 1/2 tsp. minced jalapeno

1/2 jalapeno chili, sliced into rings
Pinch of saffron

Peel squash.  Cut each squash lengthwise in half.  Scoop out seeds. Thinly slice
enough squash to measure 1 cup.  Cut the remaining squash into 1-inch pieces.
Heat oil in heavy large skillet over medium-high heat.  Add 1 cup squash slices
and cook until brown, stirring occasionally, about 8 minutes.  Transfer browned
squash to a heavy large pot.  Add remaining squash, 5 cups of stock and minced
jalapeno to pot and bring to a boil.  Reduce heat and simmer until squash until very
tender, about 25 minutes.  Puree squash in batches in the blender.  Pour puree
back into the pot.  Season to taste with salt. 
Bring soup to a simmer, thinning with more stock if necessary.  Mix jalapeno rings
and saffron into soup and simmer 2 minutes. 


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