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LOCATION: Recipes >> Soups >> Squash 10

Print this Recipe    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.

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