- 2 lbs. butternut squash
- 2 TBS. light sesame oil or olive oil (I used a little of each to equal 2 TBS.)
- 1 onion, chopped
- 2 TBS. chopped fresh basil
- 1 TBS. chopped fresh mint
- 1 cinnamon stick, 3 inches long
- 1 tsp. sea salt
- 1/2 tsp. red chili flakes (by mistake I used 1 TBS–it was HOT)
- 4 cups chicken stock
- 12 coriander seeds, 12 black peppercorns, and 4 cloves, tied in a cheesecloth sachet
- 2 TBS. whipping cream
Cut a piece of cheesecloth and place peppercorns, coriander seeds and cloves in the middle.
Tie securely with kitchen twine.
Peel the butternut squash. Remove seeds and membrane. I use a large spoon to clean it out.
Cut squash into 1-inch cubes.
Heat oil in large pot over medium high heat. Add squash, onion, basil, and mint and cook, stirring occasionally, about 5 minutes.
Bring to a boil, lower heat to simmer and cook, partially covered, until squash is tender, about 20-25 minutes. Remove spice sachet and cinnamon stick.
Use an immersion blender to puree the soup.
Ladle soup into bowls. Drizzle 1 tsp. or so of cream over each bowl. Finish with a pinch of red pepper flakes.
I was really happy with how this recipe turned out, and hope you are too, Judy. And thanks again for the request.
As always, read it first at Stu News Laguna.