Thursday, October 21, 2010

Winter Squash Soup

This is a good hot and spicy soup for a cold winter day! 
If you want to lessen the spice do not put in the cayenne peppers or chipotle seasonings!

Winter Squash Soup with Chipotle Peppers & Cream
Serves 8
1 Medium Butternut Squash
1 Medium Acorn Squash
4 tbsp. Olive Oil
2 Carrots Chopped
2 Ribs of Celery Chopped
1 Med. Onion Chopped
2 Garlic Cloves Minced
6 Cups of Vegetable Broth
3/4 tsp. Chipotle Seasoning or Cayenne Pepper/Red Pepper Flakes
1/2  Jalepeno Pepper- If you choose?
8 oz. Whipping Cream
Salt and Pepper

Toppings: Sour Cream- Fresh Cilantro

Preheat oven to 400 degrees. Cut butternut and acorn squash in half lengthwise. Use 2 tablespoons of olive oil to coat insides of squash. Lay face down on baking sheet and bake for 30-40 minutes or until tender. Use remaining olive oil to saute carrots, celery, and onion in med. pot till tender. Add garlic, salt and pepper and chipotle seasonings for 2-3 minutes. Remove squash from oven and let cool. The squash can be cooked and cooled overnight or well in advanced?
Scoop squash and add to pot with vegetables. Add vegetable broth, bring to boil. Reduce heat, cover and simmer for 30 minutes. When vegetables are very tender put in blender and puree the soup. Add whipping cream to the pureed soup, stir to blend and return to heat until ready to serve. 
Place toppings in small bowls on table and allow guest to garnish their soup. 

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