Butternut Squash Soup with Urfa Chili Drizzle

By Stuart Cristol-Deman, courtesy of stuartonthecoast.com

Serves 4-6

The deep flavors of this unique spice combines with the sweetness of butternut squash for a twist on a fall favorite.

Ingredients:

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

Directions:

1. In a Chamba soup pot over medium-low heat, saute the shallow in the oil until soft, but not too brown
2. Add the squash and apples and continue to saute for a few minutes more
3. Add the salt, stirring for one minute
4. Cover with parchment paper directly over the vegetables then put the lid on and cook for a few minutes
5. Remove the parchment paper with a pair of tongs, then pour enough water or stock over the squash to just cover them
6. Bring to a boil, reduce heat to low, and cover
7. Cook for about 20 minutes, until the squash is soft
8. In the meantime, put the Urfa chile and olive oil in a small bowl. Let sit for at least 10 minutes, stirring occasionally. Reserve
9. When the vegetables are done, puree with an immersion blender, or in a blender in batches. 
10. 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!