Butternut Squash Soup with Red Chile & Mint

By Maverick19

Ingredients

• 1 butternut squash, about 2 lbs.
• 2 Tbsp EVOO
• 1 onion, finely chopped
• 1 Tbsp, thinly sliced fresh basil, plus more for garnish
• 1 tsp dried mint
• 1 cinnamon stick (3 inches)
• 2-3 tsp ground red chile or ancho chile, plus more for garnish
• coarse salt
• 4 cups vegetable stock
• sliced fresh mint leaves, for garnish
• 2 Tbsp heavy cream, for garnish

Preparation

Step 1

1. Preheat the oven to 375. Halve and seed the squash. Place cut side down on a baking sheet and bake until soft, about 30 minutes. Let cool slightly, then scoop out the flesh and measure out 2 cups.

2. In a large pot, heat the EVOO over medium heat. Add the onion, 1 Tbsp basil and the dried mint. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the squash, cinnamon stick, ground chile and 1 tsp coarse salt. Stir in the stock and bring to a boil. Lower the heat to medium-low, cover and simmer, stirring occasionally, 25 minutes. Discard the cinnamon stick. Break up any large squash pieces with a spoon, or pulse in a blender or with an immersion blender to smooth.

3. Serve, topped with sliced fresh basil and mint, a pinch of chile and a drizzle of heavy cream