Peppered Squash Soup
The beauty of this soup is that it can be made a couple of days ahead of time. Serve at the beginning of your sit-down dinner, or have in small cups for sipping before a holiday buffet.
2 pounds butternut or acorn squash
2 tablespoons butter
2 jalapeño peppers, seeded and minced
1 onion, minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground white pepper
2 cups milk
3 cups water
- Halve squash lengthwise; discard seeds; place squash halves face down on a shallow baking sheet.
- Bake in a 400°F (205°C) oven until squash is very tender, about 40 to 45 minutes. Let squash cool.
- Meanwhile, melt butter in a large saucepan over medium-high heat; sauté jalapeños (use rubber gloves when handling peppers) and onion until tender but not brown.
- Scoop flesh from squash shells, add to saucepan with remaining ingredients, stir to blend.
- Blend soup in a food processor or a food mill; return to saucepan; reheat until hot.
Makes 6 servings.
Make-Ahead Tip: Soup can be prepared up to three days ahead of time, covered and refrigerated. Reheat gently, do not boil.
Recipe provided courtesy of National Pork Board.