Butternut Squash and Apple Soup
INGREDIENTS:
1 Dried Ancho chile
1 Medium-size Butternut
-squash; peeled and cut
-into 1/2-inch cubes
1/4 ts Ground cumin
1 ts Salt; plus more to taste
1 pn (scant) Cayenne (optional)
1 Dried Ancho chile
1 Medium-size Butternut
-squash; peeled and cut
-into 1/2-inch cubes
1/4 ts Ground cumin
1 ts Salt; plus more to taste
1 pn (scant) Cayenne (optional)
Alan J. DeWeerd deweerd@wisnuf.physics.wisc.edu
Place the ancho chile in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chile is soft, about 10 minutes. Remove the chile from the liquid. When cool enough to handle, stem the chile, split i t open, and scrape out the seeds.
Meanwhile, place the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 10 minutes. Drain well and place the squash in a food processor. Add the chile and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with the salt and cayenne, if desired. Divide among 4 plates and serve immediately. Yield: Four servings.
CHILE-HEADS ARCHIVES
Place the ancho chile in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chile is soft, about 10 minutes. Remove the chile from the liquid. When cool enough to handle, stem the chile, split i t open, and scrape out the seeds.
Meanwhile, place the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 10 minutes. Drain well and place the squash in a food processor. Add the chile and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with the salt and cayenne, if desired. Divide among 4 plates and serve immediately. Yield: Four servings.
CHILE-HEADS ARCHIVES