Winter squash soup with (less) red chile and mint from Food52

  • basil
  • heavy cream
  • Show all ingredients...

  • EYB Comments

    Can substitute chicken stock or water for vegetable stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock or water for vegetable stock.

  • Laura on October 09, 2016

    I made this for lunch today, using butternut squash, 1/2 tsp kashmiri red chile powder, and vegetable stock. Like the previous 2 reviewers, I skipped the cream. It was tasty and quite spicy -- we liked it. I will say that, while the recipe says this makes 4-6 servings, unless those are tiny servings, it's more like 3 servings. If I make it again, I'd double it.

  • eliza on October 08, 2016

    Thanks to Trisha's note, I made this soup today using one of my home grown butternut squashes and half a fresh esplette pepper for the heat. It was fantastic and I loved the spices. I didn't have a cinnamon stick and so I used about 1/2 tsp ground cinnamon, and I didn't have any basil so I had to miss it out. Next time I will just add the whole spices into the soup. I used the immersion blender and also didn't add the cream. Will definitely make again.

  • TrishaCP on October 08, 2016

    Very nice flavors here. I used chicken stock and a combination of red kuri and kabocha squashes. For the chile, I used two teaspoons of piment d'espelette that had been languishing, and it provided the perfect heat. One of the things I liked about this soup was that it was more savory than sweet like many squash soups can be. It may have been my choices of squashes and ground chile, but it was good. I omitted the cream as it wasn't necessary.

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