Ingredients
-
1 1/2
-
2
-
1
-
3
-
4
-
1 - 2
-
2
-
4 - 6
-
1
-
1
-
1
-
-
-
-
1
Directions
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. |
