Winter Squash Soup with Red Chile and Mint

Name: Winter Squash Soup with Red Chile and Mint
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 cinnamon stick (3 in. long); 12 coriander seeds, 12 black peppercorns, and 4 cloves, tied in a cheesecloth sachet; 2 Tbsps chopped fresh basil or 2 tsp. dried; 1 Tbsp chopped fresh mint or 1 tsp. dried; 2 Tbsps light sesame oil or olive oil; 1 onion, chopped; 1 Tbsp About ground dried New Mexico chiles* or 1/2 tsp. red chile flakes; 1 teaspoon About sea salt; 907 grams smooth, dense winter squash, such as butternut, Rugosa, or Musque de Provence; 946 milliliters quick vegetable stock (see headnote), chicken stock, or water; 2 Tbsps whipping cream

Winter Squash Soup with Red Chile and Mint

Winter Squash Soup with Red Chile and Mint might be just the main course you are searching for. This recipe makes 4 servings with 1302 calories, 60g of protein, and 87g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. If you have cinnamon stick, mint, vegetable stock, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Peel squash and cut flesh into 1-in. cubes.

Ingredients you will need

Squash

Heat oil in a large pot over medium heat.

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Cooking Oil

Equipment you will use

Pot

Add squash, onion, basil, and mint and cook, stirring occasionally, about 5 minutes.

Ingredients you will need

Squash

Basil

Onion

Mint

Add cinnamon stick, 1 tsp. salt, and 1 tbsp. ground chiles, followed by 4 cups stock and the spice sachet. Bring to a boil, lower heat to a simmer, and cook, partly covered, until squash is tender, 20 to 25 minutes.

Ingredients you will need

Cinnamon Stick

Chili Pepper

Squash

Stock

Salt

Remove spice sachet and cinnamon stick.

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Cinnamon Stick

In batches, pure soup in a blender. Season to taste with salt.

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Salt

Soup

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Blender

Ladle soup into bowls. Swirl 1 tsp. or so of cream into each, leaving it streaky. Finish each with a pinch of ground chiles.

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Chili Pepper

Cream

Soup

Equipment you will use

Bowl

Ladle

*Ground dried New Mexico chiles are fruitier and milder than other powdered chiles, such as cayenne. Try well-stocked grocery stores, or order Los Chileros mild ground chile (chile molido) from loschileros.com.

Ingredients you will need

Ground Cayenne Pepper