Squash Soup with Chili Purée

Name: Squash Soup with Chili Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 2 Tbsps butter; 2 kilograms kabocha or butternut squash; 12 servings Chili purée or chili powder; 1 liters vegetable or fat-skimmed chicken broth; 1 Tbsp chopped fresh ginger; 2 cloves garlic, peeled and chopped; 1 teaspoon ground coriander; 567 grams leeks (about 4); 2 Tbsps About olive oil; 12 servings Salt and pepper; 12 servings Sour cream

Squash Soup with Chili Purée is a gluten free, primal, and vegetarian recipe with 12 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 186 calories, 4g of protein, and 7g of fat. It works well as a budget friendly soup for The Super Bowl. From preparation to the plate, this recipe takes around 45 minutes. A mixture of salt and pepper, fat-skimmed chicken broth, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

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.

Ingredients you will need

Squash

Seeds

Equipment you will use

Knife

Brush cut surfaces with olive oil. Set squash cut side down in a 10- by 15-inch baking pan.

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Olive Oil

Squash

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Baking Pan

Bake in a 375 regular or convection oven until squash is soft when pressed, 45 to 60 minutes. Reserve pan juices. Scoop flesh from peels (you should have about 5 cups) and discard peels.

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Squash

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Oven

Frying Pan

Meanwhile, trim and discard root ends and tough dark green tops from leeks.

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Leek

Cut leeks in half lengthwise and rinse thoroughly under cold running water, flipping layers to release grit. Chop leeks.

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Leek

Water

In a 5- to 6-quart pan over medium-high heat, stir leeks, garlic, and ginger in butter until leeks begin to brown, 6 to 7 minutes.

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Butter

Garlic

Ginger

Leek

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Frying Pan

Add coriander, squash, reserved pan juices, and 5 cups broth. With a potato masher, mash squash. (Soup will be chunky; for a smoother texture, pour it into a large bowl, then pure in a blender, a portion at a time, and return to pan.) Thin with 1 to 4 more cups broth, if desired.

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Coriander

Potato

Squash

Broth

Soup

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Potato Masher

Blender

Bowl

Frying Pan

Cover and heat soup until steaming.

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Soup

Add salt and pepper to taste. Ladle into bowls and garnish with a dollop of sour cream and a teaspoon or two of chili pure (or a sprinkling of chili powder).

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Salt And Pepper