Get Chef Marshall's email newsletter Click here »

In Recipes, Vegetarian

Recipe: Spicy Butter Nut Squash Soup

Wednesday, May 16th, 2012
By: Chef Marshall O'Brien

makes 1 gallon

4 oz butter
1 lb. onions, small dice
8 oz carrots, peeled and diced
5 lbs. butter nut squash, peeled, seeds removed and diced

1 T cumin
1 T chili powder
1 T tumeric
1/4 C brown sugar
1/4 tsp ceyanne pepper
1/4 tsp sambal chili sauce

5 qt. vegetable broth
salt to taste
pepper to taste

Heat butter in large stock pot.
Saute onions, carrots, squash until bright in color.
Add spices and brown sugar.
Stir until well incorporated.
Add liquid, bring to a boil, then simmer until vegetables are tender.
Simmer for at least 1 hour.
Puree until smooth, season with salt and pepper as needed.
 

Leave a Reply

Related Posts

Monday, February 8th, 2016
brownies with dried cherries

Black Bean Brownies with Dried Cherries

Monday, February 8th, 2016
Chef Marshall O'Brien & The Jason Show

Fox9 Jason Show – Foods for Valentine’s Day

Friday, February 5th, 2016
chicken with citrus-fig salsa

Pan-Roasted Chicken with Citrus-Fig Salsa