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Here’s another new recipe I whipped up (pun intended) in my New Ninja Duo Blender. If you like rich, creamy soups, this one’s for you…a perfect bowl of warm awesomeness for a cold fall night!
I’ve made butternut squash soup a number of times, but was pairing this one with a Mexican dinner, and it turned out to be the best version I’ve ever made. Most of these ingredients you probably already have in your cupboard.
If you want a lighter version, use 2% instead of heavy whipping cream (but…I’d recommend the cream.)
1 whole butternut squash
2 shallots, diced and divided
4 garlic cloves, peeled and minced
3 tbsp olive oil
1 Tbsp salt
1 Tbsp pepper
1 Tbsp. ground cumin
1 Tbsp. chile powder
1 Tbsp. smoked paprika
1/2 stick butter
1 1/2 cups chicken stock*
Dash of cayenne (optional)
1 cup heavy cream
1 tablespoon Worcestershire sauce
1/4 cup fresh chopped cilantro
Preheat the oven to 350F.
Cut the squash in half, lengthwise, and remove the seeds with a spoon. Cut a flat spot on bottom of each rounded end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up.
To the squash halves, spread half of the shallot, and half the garlic on each.
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Drizzle with 1 Tbsp. of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper, and half of each of the cumin, chile powder, and paprika.
Roast in the hot oven about an hour, until the squash is very tender and the surface is starting to caramelize and collapse.
Allow to cool (make a few cuts to help cooling), and then remove the skin.
In a large sauce pan, heat the butter and remaining olive oil over medium-high heat and when melted, add the remaining diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes.
Add 1/2 cup of the chicken stock and stir.
Reduce the heat to medium-low and add in the reserved squash and the remaining chicken stock. Stir, and then pour into your Ninja blender and hit the “puree” button. (Or, do the same in your blender or food processor.)
The puree will be very thick. Stir in the cream and Worcestershire sauce.
Taste, and add in the remaining spices to your liking, and heat slowly over medium-low heat.
When the mixture comes to a slow simmer, mix again with a whisk and turn heat to low.
Ladle into soup bowls and serve with a sprinkle of fresh chopped cilantro.