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Mint, chile powder crown squash soup

Butternut Squash Soup With Red Chile and Mint
Butternut Squash Soup With Red Chile and Mint

I've lost count of how many times I bought fresh mint with plans to make this soup only to use it in a different recipe or let it turn black in the fridge.

But last week, on an unseasonably warm (75 degrees in February!) day, I decided it was now or never.

It was most definitely not soup weather, but the result was so good, I didn't mind eating with a light flush. And I wished I hadn't waited so long to make it.

The fresh mint and fiery chile were the perfect complements to the velvety squash and delicate flavors of cinnamon and coriander. A touch of creaminess from half-and-half soothes the burn of the chile just enough, without putting the fire completely out. To make this soup vegan, omit the half-and-half or use coconut milk or almond milk instead.

Butternut Squash Soup With Red Chile and Mint

1 small butternut squash

Olive oil

Salt and ground black pepper

12 black peppercorns

5 whole cloves

1 (3-inch) cinnamon stick

1/2 small onion, chopped

2 tablespoons chopped fresh mint, plus more for serving

1/2 teaspoon ground red chile powder such as ancho or Aleppo, plus more for serving

1/4 to 1/2 teaspoon ground coriander

4 cups vegetable stock

2 tablespoons half-and-half, optional

Heat oven to 400 degrees. Line a rimmed baking sheet with foil.

Cut the squash in half; scoop out the seeds and stringy membrane. Drizzle cut side with olive oil and sprinkle with salt and pepper.

Arrange squash, cut-side down on the prepared baking sheet and roast until soft, about 35 minutes. Cool.

When cool enough to handle, scoop flesh from squash. Measure 2 1/2 cups flesh. Save any remaining flesh for another use.

Place the peppercorns and cloves in a small piece of cheesecloth or a coffee filter and tie to create a sachet; set aside.

In a soup pot, warm oil over medium heat. Add the sachet, cinnamon stick and onion. Cook, stirring occasionally, until onion begins to soften, about 5 minutes. Then add the squash, mint, red chile powder, the coriander and vegetable stock. Bring to a boil, then reduce heat and simmer 15 minutes. Remove and discard sachet and cinnamon stick. Simmer 10 minutes more. Remove soup from heat and puree until smooth using an immersion blender, or working in batches in a traditional blender. Return to heat and stir in half-and-half and cook just until heated through.

Serve with fresh mint and more chile pepper, if desired.

Makes about 4 servings.

Recipe adapted from Vegetable Literacy by Deborah Madison

Food on 02/10/2016

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