Squash Soup with Chili Purée

Squash Soup with Chili Purée
Photo by James Carrier

Ingredients

  • Salt and pepper
  • Salt and pepper
  • 5 pounds kabocha or butternut squash
  • Chili purée or chili powder
  • 6 to 9 cups vegetable or fat-skimmed chicken broth
  • 1 teaspoon ground coriander
  • About 2 tablespoons olive oil
  • + 37 more ingredients
    • Chili purée or chili powder
    • About 2 tablespoons olive oil
    • 1 ¼ pounds leeks (about 4)
    • 2 cloves garlic, peeled and chopped
    • 5 pounds kabocha or butternut squash
    • 5 pounds kabocha or butternut squash
    • Sour cream
    • Sour cream
    • About 2 tablespoons olive oil
    • 6 to 9 cups vegetable or fat-skimmed chicken broth
    • 1 tablespoon chopped fresh ginger
    • About 2 tablespoons olive oil
    • 1 teaspoon ground coriander
    • 6 to 9 cups vegetable or fat-skimmed chicken broth
    • 2 tablespoons butter
    • 2 tablespoons butter
    • 2 cloves garlic, peeled and chopped
    • 1 ¼ pounds leeks (about 4)
    • 1 tablespoon chopped fresh ginger
    • 1 teaspoon ground coriander
    • 6 to 9 cups vegetable or fat-skimmed chicken broth
    • Salt and pepper
    • 2 cloves garlic, peeled and chopped
    • Chili purée or chili powder
    • 1 teaspoon ground coriander
    • 5 pounds kabocha or butternut squash
    • Salt and pepper
    • 1 tablespoon chopped fresh ginger
    • Chili purée or chili powder
    • 1 tablespoon chopped fresh ginger
    • Sour cream
    • 2 tablespoons butter
    • 1 ¼ pounds leeks (about 4)
    • 2 tablespoons butter
    • Sour cream
    • 2 cloves garlic, peeled and chopped
    • 1 ¼ pounds leeks (about 4)

1. Rinse squash. With a large, heavy knife, cut in half lengthwise, using a mallet or hammer gently, if necessary, to force knife through squash. Scoop out and discard seeds. Brush cut surfaces with olive oil. Set squash cut side down in a 10- by 15-inch baking pan. 2. Bake in a 375° regular or c...

View full recipe at My Recipes

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