Spicy Butternut Squash Soup
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Spicy Butternut Squash Soup
  Spicy    Vegetables    Squash    Soups  
Last updated 6/12/2012 1:24:15 AM. Recipe ID 57714. Report a problem with this recipe.
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      Title: Spicy butternut squash soup
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
 
    3 3/4 lb Butternut squash
  :          (about 2 medium)
        2 tb Olive oil
        5 c  (or more) chicken stock
  :          or canned low-salt broth
    1 1/2 ts Minced jalapeno chili
  :       pn saffron threads
      1/2    Japaleno chili -- cut into
  :          rings
  
  Peel squash. Cut each squash lengthwise in half. Scoop out seeds.
  Thinly slice enough squash to measure 1 cup. Cut remaining squash
  into 1-inch pieces. Heat oil in heavy large skillet over medium-high
  heat. Add 1 cup squash slices and cook until brown, stirring
  occasionally, about 8 minutes. Transfer browned squash to heavy large
  pot. Add remaining squash, 5 cups stock and minced jalapeno to pot
  and bring to boil. Reduce heat and simmer until squash is very
  tender, about 25 minutes. Puree squash in batches in blender. Pour
  puree back into pot. Season to taste with salt. (Can be prepared 1
  day ahead. Cover and refrigerate.) Bring soup to simmer, thinning
  with more stock if desired. Mix jalapeno rings and saffron into soup
  and simmer 2 minutes. Ladle into bowls and serve. 




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Recipe ID 57714 (Apr 03, 2005)

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