Squash Soup with Chili Purée

Squash Soup with Chili Purée - A Hearty and Delicious Recipe

| Servings: 6

Introduction

Squash soup with chili purée is a delicious and comforting dish that is perfect for the fall and winter months. The combination of sweet squash and spicy chili creates a unique and flavorful soup that is sure to warm you up on a cold day.

History

Squash soup has been a popular dish for centuries, with variations of the recipe found in many different cultures around the world. The addition of chili purée adds a modern twist to this classic dish, giving it a spicy kick that is sure to please your taste buds.

Ingredients

5 lb (2.27 kg) of kabocha or butternut squash
About 2 tbsp of olive oil
1.25 lb (567 g) of leeks (about 4)
2 cloves of garlic, peeled and chopped
1 tbsp of chopped fresh ginger
2 tbsp of butter
1 tsp of ground coriander
6 to 9 cups of vegetable or fat-skimmed chicken broth
salt and pepper
sour cream
chili purée or chili powder

How to prepare

Rinse the squash. Use a large, heavy knife to cut it in half lengthwise. If necessary, gently use a mallet or hammer to help the knife through the squash. Scoop out and discard the seeds. Brush the cut surfaces with olive oil. Place the squash cut side down in a baking pan measuring 10 by 15 inches.
Bake the squash in a regular or convection oven at 375°F (191°C) until it becomes soft when pressed, which should take around 45 to 60 minutes. Reserve the juices from the pan. Scoop out the flesh from the peels, resulting in approximately 5 cups of squash. Discard the peels.
Meanwhile, trim and discard the root ends and tough dark green tops from the leeks. Cut the leeks in half lengthwise and thoroughly rinse them under cold running water, making sure to flip the layers to release any grit. Chop the leeks.
In a pan measuring 5 to 6 qt (5.68 liters) over medium-high heat, stir the leeks, garlic, and ginger in butter until the leeks start to brown, which should take around 6 to 7 minutes. Add coriander, squash, the reserved pan juices, and 5 cups of broth. Use a potato masher to mash the squash. Note that the soup will have a chunky texture. For a smoother texture, pour the soup into a large bowl and purée it in a blender, doing it in portions, then return it to the pan. If desired, thin the soup with 1 to 4 more cups of broth.
Cover the pan and heat the soup until it becomes steaming. Add salt and pepper to taste. Ladle the soup into bowls and garnish each serving with a dollop of sour cream and a teaspoon or two of chili purée (or a sprinkling of chili powder).

Variations

Add roasted red peppers or tomatoes for a different flavor profile.
Use coconut milk instead of chicken broth for a creamy and dairy-free option.
Top the soup with toasted pumpkin seeds or croutons for added texture.

Cooking Tips & Tricks

Be sure to rinse the squash thoroughly before cutting it in half. This will help remove any dirt or debris that may be on the skin.

- When baking the squash, be sure to brush the cut surfaces with olive oil to help prevent them from drying out.

- If you prefer a smoother texture, you can purée the soup in a blender before serving.

- Adjust the amount of chili powder to suit your taste preferences. You can also use fresh chilies for a more intense heat.

Serving Suggestions

Serve the squash soup with chili purée with crusty bread or a side salad for a complete meal. You can also top it with additional sour cream or fresh herbs for added flavor.

Cooking Techniques

Use a potato masher to mash the squash for a chunky texture, or purée it in a blender for a smoother consistency.

- Be sure to adjust the seasoning to taste before serving.

Ingredient Substitutions

You can use any type of winter squash in place of kabocha or butternut squash.

- Substitute vegetable broth for chicken broth for a vegetarian option.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stove before serving.

Presentation Ideas

Garnish each serving with a drizzle of olive oil, a sprinkle of chili powder, and a sprig of fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve the squash soup with chili purée with a crisp white wine or a light beer for a perfect pairing.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of squash soup with chili purée contains approximately 250 calories.

Carbohydrates

Each serving of squash soup with chili purée contains approximately 30 grams of carbohydrates.

Fats

Each serving of squash soup with chili purée contains approximately 10 grams of fats.

Proteins

Each serving of squash soup with chili purée contains approximately 5 grams of proteins.

Vitamins and minerals

Squash is a rich source of vitamins A and C, as well as potassium and fiber. The addition of chili peppers adds vitamin C and capsaicin, which has been shown to have health benefits.

Alergens

This recipe contains dairy (butter and sour cream) and may not be suitable for those with dairy allergies. It is also gluten-free.

Summary

Squash soup with chili purée is a nutritious and flavorful dish that is rich in vitamins and minerals. It is a great option for a healthy and satisfying meal.

Summary

Squash soup with chili purée is a delicious and nutritious dish that is perfect for the fall and winter months. With a combination of sweet squash and spicy chili, this soup is sure to warm you up on a cold day. Enjoy it with crusty bread or a side salad for a complete meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold winter day, and I was browsing through a magazine at the doctor's office. As I flipped through the pages, a picture of a steaming bowl of squash soup with chili purée caught my eye. The vibrant colors and the promise of a warm, comforting meal drew me in.

I eagerly read through the recipe, taking mental notes of the ingredients and steps involved. It seemed like the perfect dish to warm us up on a chilly evening. As soon as I got home, I dug through my pantry and gathered all the necessary ingredients. I was determined to recreate the delicious soup I had seen in the magazine.

As I chopped the vegetables and simmered the broth, I couldn't help but think back to my own journey of learning to cook. Growing up, my mother was always in the kitchen, whipping up delicious meals with ease. I watched her closely, eager to learn the secrets of her culinary prowess. She taught me the importance of using fresh, quality ingredients and the power of spices to elevate a dish.

But it wasn't just my mother who influenced my cooking style. Over the years, I had picked up recipes and techniques from various sources - friends, cookbooks, cooking shows, and even strangers I met in passing. Each new recipe I tried was like a puzzle to solve, a challenge to master. And each success only fueled my passion for cooking even more.

As the squash soup simmered on the stove, I prepared the chili purée, blending together fiery red chilies with garlic, cumin, and a splash of lime juice. The aroma that wafted through the kitchen was intoxicating, promising a bold and spicy kick to the creamy soup.

Finally, it was time to ladle the soup into bowls and drizzle the chili purée on top. I took a tentative sip, unsure of what to expect. But as soon as the flavors hit my tongue, I knew I had struck gold. The sweet and velvety squash soup was perfectly balanced by the fiery kick of the chili purée. It was a match made in culinary heaven.

I couldn't wait to share this new recipe with my family and friends. The next time we gathered for a meal, I proudly served my squash soup with chili purée, eager to see their reactions. And to my delight, it was a resounding success. The flavors were unlike anything they had tasted before, and they couldn't get enough of the unique combination.

From that day on, squash soup with chili purée became a staple in my cooking repertoire. It was a dish that never failed to impress, whether served as a simple weeknight dinner or as a show-stopping appetizer at a dinner party. And with each bowl I made, I couldn't help but think of the journey that had led me to this recipe - the lessons learned, the flavors explored, and the joy of sharing a delicious meal with loved ones.

As I sit here now, reflecting on that fateful day at the doctor's office, I am grateful for the serendipitous encounter that introduced me to this recipe. It has become more than just a dish to me - it is a symbol of my love for cooking, my passion for exploring new flavors, and my dedication to creating memorable meals for those I care about.

And so, as I continue to cook and experiment in the kitchen, I carry with me the lessons learned from each recipe I have encountered along the way. Each dish is a story waiting to be told, a memory waiting to be made. And with each new recipe I master, I add another chapter to my culinary journey, enriching my love for cooking and sharing the joy of good food with others.