Butternut Squash Soup
Butternut Squash Soup with a Southwestern Flair
This soup has a decidedly southwestern influence. Instead of the usual creamy, sugary soup it brings out the inherent sugars in the squash by roasting the squash before adding it to the broth. To contrast with the sugars it uses a jalapeno pepper with cumin and cilantro for additional flavoring.
If the jalapeno is too hot for you I would recommend buying the diced green chiles in the small cans in the “Mexcian Food” section of the super market. They are much milder but they do add some smoky flavor for contrast.
1 butternut squash, about 2 to 2 1/2 pounds, peeled, seeded, and cut into 2 inch chunks
2 tablespoon of olive oil
1/2 cup chopped onion
1 inch of ginger root, peeled and cut into small dice
1 jalapeno pepper, seeded and ribs removed, cut into small dice
3 to 4 cups of low sodium chicken stock
1 teaspoon ground cumin
1/4 cup chopped cilantro
kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees
Place the squash pieces in a shallow roasting pan. Drizzle with one tablespoon of the olive oil, and sprinkle with a bit of salt and pepper. Using your hands toss the squash to coat evenly in the oil. Place the squash in the oven and roast for 30 to 35 minutes. The squash should be fork tender when done but not falling apart.
In a large pot or dutch oven heat one tablespoon of olive oil over medium high heat. Add the onions, the ginger and the jalapeno pepper and saute until the onions are translucent about 5 minutes. Add the roasted squash pieces to the pot and add the chicken stock to just cover the pieces. Depending on how large your squash is it may take up to four cups of stock. Add the cumin and cilantro and bring the mixture to a simmer. Simmer for about 15 minutes or until the squash is easily broken up with a fork.
Using an immersion blender puree the squash and other ingredients. If you do not have an immersion blender you can puree the mixture in batches using a regular blender. I like my soup fairly thick. If you would prefer a thinner soup add some more stock at this point and test for seasoning.
This makes four hearty portions of soup. I like to add a dollop of a mixture of sour cream, lime juice, and chopped cilantro. A dollop of sour cream or creme fraiche works just as well.