Butternut Squash Soup With Chipotle

By á-170456

Ingredients

• 4 tablespoons butter
• 1/2 yellow onion minced
• 6 roasted garlic cloves
• 1 medium butternut squash - (abt 2 1/2 lbs)
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1/2 tablespoon salt
• 1/2 tablespoon freshly-cracked black pepper
• 1/4 cup olive oil
• 2 cups canned beef stock
• 1/2 cup Madeira - (to 3/4 cup)
• 1/2 cup cream
• Salt to taste
• 1 tablespoon chipotle and tomato puree see * Note

Details

Servings 1

Preparation

Step 1

* Note: Look for the chipotle chiles, preserved in a tomato and spice sauce, in the Mexican food section of the grocery store. Puree them for this recipe, then refrigerate leftover puree for use in other dishes and sauces.

Cut squash in half lengthwise and scoop out the seeds. Mix together rosemary, oregano, thyme, salt, pepper and oil and rub on all the surfaces except the skin. Place the squashes cut-side down on the baking sheet and put three of the garlic cloves under each seed cavity. Place in a 350-degree oven for about 30 minutes or until easily pierced with a fork. When cool enough to handle, peel off the skin and tough strings and puree the squash, the herbs and garlic.

Melt the butter in a large saucepan and cook the onion until translucent. Add the stock and the squash-garlic mixture and bring to a simmer, stirring to blend. Remove from the heat and add the Madeira, cream and chipotle puree. Whisk thoroughly and taste for salt. Serve hot with Valley of the Moon Syrah.

This recipe yields six 8-ounce servings.