Spicy Butternut Squash Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 3/4 lbs: Butternut squash,
Directions:
: (about 2 medium)
2 tb Olive oil
5 c (or more) chicken stock
: or canned low-salt broth
1 1/2 ts Minced jalapeno chili
: pn saffron threads
1/2 Japaleno chili -- cut into
: rings
Peel squash. Cut each squash lengthwise in half. Scoop out seeds.
Thinly slice enough squash to measure 1 cup. Cut 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 heavy large
pot. Add remaining squash, 5 cups stock and minced jalapeno to pot
and bring to boil. Reduce heat and simmer until squash is very
tender, about 25 minutes. Puree squash in batches in blender. Pour
puree back into pot. Season to taste with salt. (Can be prepared 1
day ahead. Cover and refrigerate.) Bring soup to simmer, thinning
with more stock if desired. Mix jalapeno rings and saffron into soup
and simmer 2 minutes. Ladle into bowls and serve. Source: Bon Appetit
Magazine - February, 1993
Recipe By :
From: Bill Camarota
Source from luhu.jp
2 tb Olive oil
5 c (or more) chicken stock
: or canned low-salt broth
1 1/2 ts Minced jalapeno chili
: pn saffron threads
1/2 Japaleno chili -- cut into
: rings
Peel squash. Cut each squash lengthwise in half. Scoop out seeds.
Thinly slice enough squash to measure 1 cup. Cut 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 heavy large
pot. Add remaining squash, 5 cups stock and minced jalapeno to pot
and bring to boil. Reduce heat and simmer until squash is very
tender, about 25 minutes. Puree squash in batches in blender. Pour
puree back into pot. Season to taste with salt. (Can be prepared 1
day ahead. Cover and refrigerate.) Bring soup to simmer, thinning
with more stock if desired. Mix jalapeno rings and saffron into soup
and simmer 2 minutes. Ladle into bowls and serve. Source: Bon Appetit
Magazine - February, 1993
Recipe By :
From: Bill Camarota
Source from luhu.jp