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.
