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Butternut/Pumpkin: Peppered Squash Soup

Source of Recipe

justmecookin.com


List of Ingredients

2 lb. butternut or acorn squash
2 tablespoons butter
2 jalapeno peppers, seeded and minced
1 onion, minced
2 teaspoons salt
2 teaspoons ground coriander
2 teaspoons ground white pepper
2 cups milk
3 cups water


Recipe

Halve squash lengthwise; discard seeds; place squash halves face down on a shallow baking sheet. Bake in a 400o F. oven until squash is very tender, about 40-45 minutes. Let squash cool. Meanwhile, melt butter in a large saucepan over medium-high heat; saute jalapenos (use rubber gloves when handling peppers) and onion until tender but not brown. Scoop flesh from squash shells, add to saucepan with remaining ingredients, stir to blend. Blend soup in a food processor or a food mill; return to saucepan; reheat until hot. Makes 8 servings.