Recipe by Sunset magazine
"Lisa McKinnon of Ventura, CA, adds a dollop of chili puree to this rustic squash soup."
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kabocha or butternut squash
1 1/4 pounds
garlic, peeled and chopped
chopped fresh ginger
vegetable or fat-skimmed chicken broth
Salt and pepper
Chili puree (recipe follows) or chili powder
dried New Mexico or California chilies (each about 4 in. long)
1 1/2 cups
I tried this recipe along with the entire Thanksgiving menu and loved it. I didn't even test out the recipe before I served it to my guests.
My mom just brought me back a whole bunch of dried chiles from Santa Fe and I wanted to use them....well, I don't know if the kind I had were just too pungent or what because the chili puree turned out so spicy I could barely eat my soup! I thought the base recipe with the squash, coriander, and leeks was scrumptious, though. I was just sorry I put the chili puree in at all because it overwhelmed the delicate flavors of the soup itself. I will make this soup again, but without the chili puree next time! Four stars for the soup itself, though.
Great Recipe (go Sunset!)
I used half butternut squash and half pumpkin. The chili puree is delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Squash Soup with Chili Puree
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 215
** Calories from Fat: 55
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