RCI-SP.003.0373.001

Squash Soup with Chili Purée

Name: Squash Soup with Chili Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds kabocha or butternut squash; 1 unit About 2 tablespoons olive oil; 1¼ pounds leeks (about 4); 2 cloves garlic (peeled and chopped); 1 tablespoon chopped fresh ginger; 2 tablespoons butter; 1 teaspoon ground coriander; 6 to 9 cups vegetable or fat-skimmed chicken broth; 1 unit Salt and pepper; 1 unit Sour cream; 1 unit chili purée or chili powder

Yield: Makes 10 to 12 servings

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

kabocha or butternut squash
5 pounds
About 2 tablespoons olive oil
1 unit
leeks (about 4)
1¼ pounds
garlic
peeled and chopped
2 cloves
chopped fresh ginger
1 tablespoon
butter
2 tablespoons
ground coriander
1 teaspoon
vegetable or fat-skimmed chicken broth
6 to 9 cups
Salt and pepper
1 unit
Sour cream
1 unit
chili purée or chili powder
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Squash Soup with Chili Purée

Ingredients

Method

What Makes This Variant Distinct