|Always a dinner party hit|
Creole Butternut Squash Soup
1 medium onion, diced
4 medium garlic cloves, minced
1 stalk celery, diced - if you don't have, just use 3 carrots instead of 2
2 carrots, peeled and diced
2 tablespoons vegetable oil
4 tablespoons brown sugar
1 teaspoon ground nutmeg - freshly ground is best
4 cups (1000 ml) chicken stock
2 1/4 lbs (1 kg) butternut squash or pumpkin cut into 1 inch cubes - a little more is fine too
3 tablespoons creamy peanut butter - I use no sugar added, organic
3/4 cup (175 ml) heavy (double) cream - a little less if you're watching calories
3 tablespoons fresh lime juice
1-2 tablespoons West Indian hot sauce - be careful - start with 1 tablespoon and add more to taste. I use Grace Scotch Bonnet.
Salt and freshly ground pepper to taste
- In a heavy pot over medium heat, saute the onion, garlic, celery and carrots in oil until soft.
- Stir in the brown sugar and nutmeg. Add the chicken stock and squash and cook over medium heat until soft.
|Simmer til you can easily pierce the chunks with a fork|
- In batches, carefully puree the ingredients in a blender or food processor and return to the pot. Bring to a gentle simmer and stir in the peanut butter, cream, lime juice and hot sauce.
|West Indian hot sauce is key|