Peppered Squash Soup

Name: Peppered Squash Soup
Total time: 3900 s
Yield: 12 servings
Ingredients: 2 pounds butternut squash OR acorn squash; 2 tablespoons butter; 2 jalapeno chilies seeded and minced; 1 onions minced; 2 teaspoons salt; 2 teaspoons coriander; 2 teaspoons white pepper; 2 cups milk; 3 cups water

Pork

9Ingredients

80Calories

65Minutes

Ingredients

servings:

2 pounds butternut squash (OR acorn squash)
2 tablespoons butter
2 jalapeno chilies (seeded and minced)
1 onions (minced)
2 teaspoons salt
2 teaspoons coriander
2 teaspoons white pepper
2 cups milk
3 cups water

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Directions

1Halve squash lengthwise; discard seeds; place squash halves face down on a shallow baking sheet. Bake in a 400 degree F. oven until squash is very tender, about 40-45 minutes. Let squash cool. Meanwhile, melt butter in a large saucepan over medium-high heat; saute jalapenos (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.

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