Southwest Ghost Town Soup Recipe

By pattie_d

Ingredients

• 1 medium butternut squash (about 4 pounds)
• 1 medium onion, chopped
• 2 tablespoons butter
• 1 can (49-1/2 ounces) chicken broth
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• Dash pepper
• 1/2 cup sour cream
• 1/4 cup heavy whipping cream
• 2 teaspoons lime juice

Preparation

Step 1

Directions

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl.
In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through.
In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost. Yield: 8 servings (2 quarts).