Silky Spicy Squash Soup

This turned out so good I just had to share it.


 

Take an assortment of fall squashes, such as butternut, spaghetti, acorn, kabuka, etc. weighing about 3 pounds. Halve them and roast in a lightly greased pan in the oven at about 350⁰ and bake or roast until tender, about 45 minutes.     

Meanwhile prepare:

1 T olive oil

1 large shallot, chopped

1 leek, sliced, white only

2 serrano chiles, seeded and finely chopped

2 yellow peppers, seeded and finely chopped

1 ½ teaspoons sea salt

1 teaspoon whole coriander

4 cups chicken broth

4 cups water

 

In the bottom of a large pot heat oil and add shallots, leek and chiles. Saute until wilted. Add the remaining ingredients and the flesh of the roasted squashes. Simmer for about 20 minutes. Using a stick blender puree the contents of the pot. Strain through a mesh sieve, adjust for salt. Enjoy!