Zingy Chipotle Roasted Squash Soup
Prepare Squash
2 squash: we used a butternut
and an acorn squash yielding approximately 4.5 cups, halved lengthwise and
seeds removed.
(Save seeds: Wash, crack sea salt, and
roast to use as a garnish or to snack on!)
1 teaspoon butter for each
half and rub on each half, cut-side up, and place any remaining butter in the
cup area of squash. On each half: season with cracks of sea salt, green pepper,
and dashes of true lime or a bit of lime juice.
Bake in oven at 400ºF until
very tender. Check after 30-40 min. with fork. Time will vary depending on
squash being used.
Prepare Ingredients & Spice
1 large onion diced and sauté
to caramelize with spicy red pepper olive oil in the same pan to cook with later.
Add apples and pear below when onions are almost done.
2 apples (Fuji or Granny
Smith), peeled and cored, tangy is better. Add to onions to soften, stirring
often.
1 pear, pealed and cored,
dice. Add to onions to soften, stirring often
Add vegetable stock, 2.5 cups
with 2.5 cups of water
Once squash is cooked, let cool
and scoop out squash. Add squash to the
onions and other ingredients.
1/3 cup heavy cream: Add to
the soup mixture in large pot. Mix with immersion blender or blender until the
desired smoothness.
Additional spices added (check flavor)
1 t ground thyme
1 t ground coriander
1 t smoked ground paprika
1 pinch of ground sage
2-4 dashes of cayenne
2 dashes chipotle flakes
Generous cracks of green
pepper and dashes of True Lime as you like. May add crack of sea salt if needed.
Prepare Garnish
1/2 cup toasted pumpkin
seeds, for garnish (optional)
or
1/2 cup pecans, broken by
hand, and toasted in oven at 300ºF for about 5 min. Turn and check often until
roasted evenly.
Serve soup with roasted nut garnish and bread or crackers
of choice.
