Soups: Squash 10 by Recipe Cottage

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	Squash 10

		Winter Squash Soup with Cinnamon, Cloves, and Mint (makes approx. 1 1/2 quarts) 2 pounds winter squash such as buttercup, perfection, kabocha or butternut light olive or vegetable oil 12 coriander seeds 12 peppercorns 2 cups milk or light cream 1 3-inch cinnamon stick, broken into pieces 8 cloves a small handful of mint leaves, roughly chopped 1 jalapen~o pepper or 2 small dried red chilies, seeds removed 2 Tablespoons butter 1 onion, finely diced salt chopped fresh mint and cilantro for garnish Preheat the oven to 375 degrees. Cut the squash in hald using a cleaver or heavy chef's knife. Scoop out the seeds. Brush the surfaces lightly with oil, place them face down on a cookie sheet, and bake until soft and tender, about 30-45 minutes. (Some squash will give off a watery, sweet liquid that can be used in the soup. If the cooked squash sits for a while, it will re-absorb the liquid.) When the squash is cooked and cool enough to handle, scoop out the flesh. While the squash is baking, make an infusion with the herbs and milk. First lightly crush the coriander seeds and peppercorns; then put them in a saucepan with the milk or cream, cinnamon, cloves, mint, and chilies. Heat the mixture slowly, but turn off the heat just before the milk comes to a boil. Let it stand until needed. Melt the butter in a soup pot and add the onion. Salt lightly. Gently cook the onions until they begin to soften, about 5 minutes. Add the squash and 1 quart water. Bring to a boil, then lower the heat and simmer until the squash is broken up, about 25 minutes. Pass the soup through a food mill or blend briefly, leaving as much texture as you like. Return the soup to the stove and add the milk, pouring it through a strainer. Taste for salt. Gently reheat the soup, but do not allow to boil. Serve garnished with mint and cilantro Note: Squash soups tend to thicken as they sit. Thin with additional milk or water if necessary/desired.