Spicy West Indian Pumpkin Soup |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a fabulous recipe from Cooking Light that I tweaked slightly to make a thicker and more chunky soup. It is on the spicy side but not overwhelmingly spicy. Ingredients:
1 1/2 tablespoons olive oil |
3 cups chopped peeled calabaza squash (about 1 pound) or 3 cups butternut squash (about 1 pound) |
1 cup chopped onion |
1 cup chopped celery |
1/2 teaspoon minced and seeded habanero pepper |
2 garlic cloves, minced |
1 tablespoon brown sugar |
1 1/2 tablespoons peeled and minced fresh ginger |
2/3 teaspoon dried thyme |
1/4 teaspoon sea salt |
2 (14 ounce) cans reduced-sodium fat-free chicken broth |
1/4 cup water |
2 -3 bay leaves |
Directions:
1. Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves.
2. Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.
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