Calypso Butternut Squash Soup

Name: Calypso Butternut Squash Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 lbs butternut squash; 2 green plantains; 1 large onion, peeled, sliced; 3 tablespoons turbinado sugar; 4 garlic cloves, minced; 1 -2 habanero pepper; 2 medium roma tomatoes, peeled, cored and chopped; 4 -6 cups chicken stock; 1 inch piece gingerroot, peeled; 1 teaspoon dried oregano; 1 teaspoon dried sage; salt; pepper; squash seeds, toasted; 1 tablespoon butter; 1/8 teaspoon coarse salt; 1/8 teaspoon cayenne pepper; 1 mango, peeled, diced

Submitted by PaulaG

"This recipe was developed for RSC. The "heat" is controlled by the amount of peppers you use. Please, remember to remove the peppers from the mix before blending. The habanero chile is the most intensely spicy chile pepper of the Capsicum genus and is used for flavor only."

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photo by PaulaG

Ready In:: 1hr 5mins
Ingredients:: 18
Serves:: 4-6

ingredients

1 ¹⁄₂ lbs butternut squash
2 green plantains
1 large onion, peeled, sliced
3 tablespoons turbinado sugar
4 garlic cloves, minced
1 -2 habanero pepper
2 medium roma tomatoes, peeled, cored and chopped
4 -6 cups chicken stock
1 inch piece gingerroot, peeled
1 teaspoon dried oregano
1 teaspoon dried sage
salt
pepper
squash seeds, toasted
1 tablespoon butter
¹⁄₈ teaspoon coarse salt
¹⁄₈ teaspoon cayenne pepper
1 mango, peeled, diced

directions

Cut open squash; scoop out fibers and seeds, reserving seeds. Cut squash to fit a microwave safe dish, place in dish and microwave for 5 minutes on high, turn and microwave 5 minutes more. The squash should be fork tender, if not microwave a few more minutes until squash is tender and skin can be peeled away easily. When cool enough to handle peel the skin using a paring knife and cut into large chunks.
Cut the ends off the plantains, cut into thirds and place in medium saucepan; cover with water, bring to a boil, reduce heat and simmer 15 minutes. Place the plantains under cold, running water to cool. When cool enough to handle, make a slit in the skin and slip off the skin.
In a large stock pot, add the sliced onion, sprinkle with sugar and cook stirring frequently until onion begins to brown. Add the garlic and cook for 1 to 2 minutes.
Make a slit in the pepper(s); for medium heat use 1 pepper for a warmer soup use 2, with a sharp knife and add to the onions along with the peeled squash, plantains, tomatoes, chicken stock and ginger root; bring to a boil, reduce heat and simmer 15 to 20 minutes to allow flavors to blend.
Remove the Habanero pepper(s) and process in small batches in blender or food processor.
Return puree to pan; stir in oregano and sage. Adjust salt and pepper to taste and heat until steaming; ladle into bowls and top with diced mango and toasted seeds.
To toast the seeds: Rinse the seeds under running water and drain on a paper towel. Melt the butter and mix in the salt and cayenne pepper. Place the seeds on a small baking sheet, drizzle with butter mixture and bake in a 300 degree oven for 20 to 30 minutes; set aside.

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Reviews

This was a very intriguing flavor combination! We had a 'Spring Break' theme night with my family and I started the meal with this soup. I made it with 2 habanero peppers and everyone thought the heat was just right. I wasn't able to garnish with the seeds because the 1-1/2 lb squash I bought was apparently too immature to have seeds yet. It might be wise to buy a larger squash and only use part of it. The only question I had was when to add the sugar. I didn't see it in the directions so I just added it with the oregano and sage. Overall, the reviews were slightly mixed. My husband and I thought it was interesting but probably wouldn't repeat it. I probably would have liked it better with the added texture of the seeds. However, my mom and dad thought it was fantastic! My dad requested I make a 5 gallon pail of it for him to keep in their freezer. For being so low-fat, my mom thought it had a very rich taste.

kelly_howard24

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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