Winter Squash Soup With (Less) Red Chile And Mint Recipe

Name: Winter Squash Soup With (Less) Red Chile And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds or more of winter squash; 2 tablespoons olive oil; 1 onion, chopped; 2 tablespoons basil, chopped; 1 tablespoon mint, chopped; 1 3-inch cinnamon stick; 1/2 teaspoon red chile powder; 4 cups vegetable or chicken stock, or water; 12 coriander seeds, 12 black peppercorns, and 4 whole cloves, all tied in a cheesecloth sachet; 2 tablespoons heavy cream; A handful of sliced mint for garnish

Servings: persons

2 pounds or more of winter squash
2 tablespoons olive oil
1 onion, chopped
2 tablespoons basil, chopped
1 tablespoon mint, chopped
1 3-inch cinnamon stick
1/2 teaspoon red chile powder
4 cups vegetable or chicken stock, or water
12 coriander seeds, 12 black peppercorns, and 4 whole cloves, all tied in a cheesecloth sachet
2 tablespoons heavy cream
A handful of sliced mint for garnish

1
Preheat the oven to 375 degrees. Cut the squash in half, scoop out the seeds, and roast on a baking sheet until soft, about 35 minutes. After it cools slightly, measure out about 2 cups worth.
2
In a soup pot, warm the oil over medium heat. Add the 2 cups of squash, onion, basil, and mint and cook, stirring frequently, for about five minutes. Then add the cinnamon stick and the chile powder, followed by the stock, the spice sachet, and salt to taste. Bring to a boil, then lower the heat to a simmer and cook, partially covered, for about 20 minutes, or until the flavors have melded.
3
Remove the cinnamon stick and the spice sachet and puree until smooth. Reheat the soup gently, then stir in the cream. Serve with a topping of fresh mint.

1768

kcal

Calories

119

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds or more of winter squash, 2 tablespoons olive oil, 1 onion, chopped, 2 tablespoons basil, chopped, and more.

Yes, Winter Squash Soup With (Less) Red Chile And Mint falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Squash Soup With (Less) Red Chile And Mint

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