Winter Squash Soup With Red Chile And Mint Recipe

Name: Winter Squash Soup With Red Chile And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds smooth, dense winter squash, such as butternut, Rugosa, or Musque de Provence; 2 tablespoons light sesame oil or olive oil; 1 onion, chopped; 2 tablespoons chopped fresh basil or 2 tsp. dried; 1 tablespoon chopped fresh mint or 1 tsp. dried; 1 cinnamon stick (3 in. long); About 1 tsp. sea salt; About 1 tbsp. ground dried New Mexico chiles* or 1/2 tsp. red chile flakes; 4 cups quick vegetable stock (see headnote), chicken stock, or water; 12 coriander seeds, 12 black peppercorns, and 4 cloves, tied in a cheesecloth sachet; 2 tablespoons whipping cream

Servings: persons

2 pounds smooth, dense winter squash, such as butternut, Rugosa, or Musque de Provence
2 tablespoons light sesame oil or olive oil
1 onion, chopped
2 tablespoons chopped fresh basil or 2 tsp. dried
1 tablespoon chopped fresh mint or 1 tsp. dried
1 cinnamon stick (3 in. long)
About 1 tsp. sea salt
About 1 tbsp. ground dried New Mexico chiles* or 1/2 tsp. red chile flakes
4 cups quick vegetable stock (see headnote), chicken stock, or water
12 coriander seeds, 12 black peppercorns, and 4 cloves, tied in a cheesecloth sachet
2 tablespoons whipping cream

1
Peel squash and cut flesh into 1-in. cubes.
2
Heat oil in a large pot over medium heat. Add squash, onion, basil, and mint and cook, stirring occasionally, about 5 minutes. 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. Remove spice sachet and cinnamon stick.
3
In batches, puree soup in a blender. Season to taste with salt.
4
Ladle soup into bowls. Swirl 1 tsp. or so of cream into each, leaving it streaky. Finish each with a pinch of ground chiles.
5
*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.
6
Make ahead: Through step 3, up to 2 days.

3394

kcal

Calories

303

Fat

Carbs

153

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.

How did you like this recipe?

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 smooth, dense winter squash, such as butternut, Rugosa, or Musque de Provence, 2 tablespoons light sesame oil or olive oil, 1 onion, chopped, 2 tablespoons chopped fresh basil or 2 tsp. dried, and more.

Yes, Winter Squash Soup With 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 Red Chile And Mint

How did you like this recipe?

Frequently Asked Questions