2 Tbsp. olive oil
6 cloves garlic, chopped
2 Tbsp. finely chopped fresh ginger
1 jalapeño chile, seeded and chopped
1 Tbsp. salt
¼ tsp. cayenne
Winter squash*, approx. 4 lbs.
3 cups chicken or vegetable stock
3 cups water
1 Tbsp. brown sugar
3 Tbsps. half and half
Bake whole squash at 350° until tender when poked (about an hour). remove from oven. When cool enough to handle, cut open, remove seeds and scoop out squash.
Heat olive oil in a 4 to 5 quart pot over high heat. Add garlic, ginger, jalapeño and salt. Cook, stirring constantly until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring for 30 seconds. Add squash, broth, brown sugar and 3 cups water. Bring to a boil, lower heat to simmer and co
ok, stirring occasionally for 15 minutes.
In a blender, purée the soup in batches until smooth, then pour back into pot. Stir in half and half and adjust seasonings to taste. Serve hot. Garnish with finely chopped fresh herbs or a swirl of sour cream or crème fraîche.
Makes 6-8 servings
*Try the lovely squash varieties from Windrose Farm: Fairy, Winter Luxury Pie Pumpkin, Delicata, Green Kabocha and Butternut