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Mexican Butternut Squash Soup
- 1 medium sized butternut squash (about 2 lbs)
- 6 cups chicken broth, homemade if you have it
- 1 1/2 Tbsp. butter
- 3 cups chopped leeks (or substitute 1 chopped yellow onion)
- 1 tsp. kosher or coarse salt
- 1 tsp. minced garlic
- 1/2 tsp. ground cumin
- 1/4 tsp. chili powder
- 1 cup canned crushed tomatoes
- 1-2 chipotle peppers in adobo sauce, seeds and ribs removed, minced
- 6 sprigs of cilantro for the base, plus more chopped cilantro to garnish
- Sour cream, or creme fraiche, to garnish
- Peel the butternut squash with a vegetable peeler. Cut in half lengthwise, and scoop out the seeds. Slice into 1 inch thick slices, then dice into 1 inch cubes.
2. Place the squash cubes in a large saucepan and cover with broth. Simmer until tender, about 20 minutes.
3. In another large sauce pan, saute the leeks and1/2 tsp of the salt in the butter over medium low heat. Cook for 30 minutes or so, until soft but not overly browned.
4. Add garlic, cumin and chili powder to the leeks. Saute for 1 minute.
5. Add the squash and its broth to the leeks. Add tomatoes, cilantro sprigs, another 1/2 tsp. salt, and the chipotles. Bring to a boil.
6. Cook over low heat for 30 minutes.
7. Cool slightly, then puree with an immersion blender, or pour the soup into a food processor or a blender to puree.
8. Return soup to the saucepan and heat through. Add more broth to thin if needed. Garnish with a few dollops of sour cream or creme fraiche and a few tsp. of chopped cilantro.