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Calypso Butternut Squash Soup

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Ingredients

Adjust Servings:
1 1/2 lbs butternut squash
2 green plantains
1 large onion, peeled, sliced
3 tablespoons turbinado sugar
4 garlic cloves, minced
1 - 2 habanero pepper
2 medium roma tomatoes, peeled, cored and chopped
4 - 6 cups chicken stock
1 inch piece gingerroot, peeled
1 teaspoon dried oregano
1 teaspoon dried sage
salt
pepper
squash seeds, toasted
1 tablespoon butter

Nutritional information

363.3
Calories
59 g
Calories From Fat
6.6 g
Total Fat
2.8 g
Saturated Fat
14.8 mg
Cholesterol
452 mg
Sodium
73g
Carbs
7.7 g
Dietary Fiber
31.7 g
Sugars
10.3 g
Protein
447 g
Serving Size

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Calypso Butternut Squash Soup

Features:
    Cuisine:

    I wonder if I can make this in a slow cooker.

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Calypso Butternut Squash Soup


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    Steps

    1
    Done

    Cut Open Squash; Scoop Out Fibers and Seeds, Reserving Seeds. Cut Squash to Fit a Microwave Safe Dish, Place in Dish and Microwave For 5 Minutes on High, Turn and Microwave 5 Minutes More. the Squash Should Be Fork Tender, If not Microwave a Few More Minutes Until Squash Is Tender and Skin Can Be Peeled Away Easily. When Cool Enough to Handle Peel the Skin Using a Paring Knife and Cut Into Large Chunks.

    2
    Done

    Cut the Ends Off the Plantains, Cut Into Thirds and Place in Medium Saucepan; Cover With Water, Bring to a Boil, Reduce Heat and Simmer 15 Minutes. Place the Plantains Under Cold, Running Water to Cool. When Cool Enough to Handle, Make a Slit in the Skin and Slip Off the Skin.

    3
    Done

    in a Large Stock Pot, Add the Sliced Onion, Sprinkle With Sugar and Cook Stirring Frequently Until Onion Begins to Brown. Add the Garlic and Cook For 1 to 2 Minutes.

    4
    Done

    Make a Slit in the Pepper(s); For Medium Heat Use 1 Pepper For a Warmer Soup Use 2, With a Sharp Knife and Add to the Onions Along With the Peeled Squash, Plantains, Tomatoes, Chicken Stock and Ginger Root; Bring to a Boil, Reduce Heat and Simmer 15 to 20 Minutes to Allow Flavors to Blend.

    5
    Done

    Remove the Habanero Pepper(s) and Process in Small Batches in Blender or Food Processor.

    6
    Done

    Return Puree to Pan; Stir in Oregano and Sage. Adjust Salt and Pepper to Taste and Heat Until Steaming; Ladle Into Bowls and Top With Diced Mango and Toasted Seeds.

    7
    Done

    to Toast the Seeds: Rinse the Seeds Under Running Water and Drain on a Paper Towel. Melt the Butter and Mix in the Salt and Cayenne Pepper. Place the Seeds on a Small Baking Sheet, Drizzle With Butter Mixture and Bake in a 300 Degree Oven For 20 to 30 Minutes; Set Aside.

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    Celeste Patterson

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