Butternut Squash Soup with Urfa Chili Drizzle
By Stuart Cristol-Deman, courtesy of stuartonthecoast.com
The deep flavors of this unique spice combines with the sweetness of butternut squash for a twist on a fall favorite.
1 large shallot, diced
2 large butternut squash cut in large dice, about 4 cups
2 apples, cored and coarsely chopped
4 cups water, vegetable oil, or chicken stock
1 tbsp cooking oil
Large pinch of salt, less if using a salted stock
1 tbsp Urfa Chile
3 tbsp olive oil
- In a Chamba soup pot over medium-low heat, saute the shallow in the oil until soft, but not too brown
- Add the squash and apples and continue to saute for a few minutes more
- Add the salt, stirring for one minute
- Cover with parchment paper directly over the vegetables then put the lid on and cook for a few minutes
- Remove the parchment paper with a pair of tongs, then pour enough water or stock over the squash to just cover them
- Bring to a boil, reduce heat to low, and cover
- Cook for about 20 minutes, until the squash is soft
- In the meantime, put the Urfa chile and olive oil in a small bowl. Let sit for at least 10 minutes, stirring occasionally. Reserve
- When the vegetables are done, puree with an immersion blender, or in a blender in batches.
- Return to pot and taste for seasoning. Adjust if needed.
Serve in individual bowls, drizzling a little of the Urfa oil on each portion and you're done!
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