Winter Squash Soup with Cinnamon, Cloves, and Mint

Name: Winter Squash Soup with Cinnamon, Cloves, and Mint
Yield: Makes approximately 1½ quarts
Ingredients: 1 jalapeño pepper or 2 small dried red chilies, seeds removed; 1 jalapeño pepper or 2 small dried red chilies, seeds removed; a small handful of mint leaves, roughly chopped; 1 3-inch cinnamon stick, broken into pieces; 2 cups milk or light cream; 2 cups milk or light cream; 12 peppercorns; 12 coriander seeds; light olive or vegetable oil; light olive or vegetable oil; 2 pounds dense winter squash such as buttercup, perfection, kabocha or butternut; 2 pounds dense winter squash such as buttercup, perfection, kabocha or butternut; 2 pounds dense winter squash such as buttercup, perfection, kabocha or butternut; 2 pounds dense winter squash such as buttercup, perfection, kabocha or butternut; 2 tablespoons butter; 1 onion, finely diced; salt; 2 teaspoons each finely chopped mint and cilantro for garnish; 2 teaspoons each finely chopped mint and cilantro for garnish

Preparation info

Makes approximately
1½ quarts

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

The winter squash in this soup is seasoned with the same herbs and spices used in the Summer Squash and Corn Stew—coriander, cinnamon, mint, and clove. Chili is added to give piquancy to the naturally sweet squash. Unusual seasonings for a squash soup, but utterly appropriate and very tasty.

Hard-skinned squash often has dense, convoluted surfaces that are difficult to work with. Halving the squash first and baking it in the oven provides an easy way to get at the delicious meat ins

Ingredients

Starter
Winter
Soup
Vegetarian
Gluten-free

Ingredients

Method