Butternut Squash Soup

This is an old favorite fall recipe and an interesting twist on plain squash soup.  I've made it probably a dozen times on chilly Saturday afternoons in October or November.  It's a rather time consuming recipe as the squash needs time to bake and the base needs to be pureed.  We got an immersion blender for Christmas-- so I'm hoping that really speeds up the process!

Butternut Squash Soup with Ancho Chile and Chicken
2 2lb. butternut squash, halved lengthwise and seeded
5 cups chicken stock
1 potato, peeled and diced
+2 garlic cloves
1/4 cup olive oil
1 onion, diced
1 jalapeno, minced
2 cups roasted chicken, diced (chicken breast works, too)
2 Tbsp sage
2 tsp ancho chile powder
1 tsp cumin seed, ground
1 tsp salt
1/2 tsp pepper
2 zucchini, diced
1/2 cup light sour cream, for garnish
cilantro, for garnish
2 Tbsp toasted, shelled pumpkin seeds, for garnish (I just used whole, toasted seeds from the squash itself)



Preheat oven to 375 and grease a large glass pan. Place halved and seeded squash cut-side up in glass pan. Poke squash inside with a fork half a dozen times and lightly salt and pepper. Bake 45 minutes or until tender. Remove from oven and allow to cool. (I've set them outside before to speed up the cooling process)

(Optional: Rinse squash seeds to remove all pulp. Toss lightly with canola oil, salt, and pepper. Spread on cookie sheet covered with aluminum foil and bake in 375 oven for 10 minutes or until you just smell toasted seeds in the kitchen.)

Meanwhile, bring chicken stock, garlic cloves, and potatoes to a boil. Cover and simmer 30 minutes.

Once squash is cool enough to touch, scoop the pulp into the simmering stock and simmer 5 more minutes.

Puree soup base in small batches in a blender or food processor (or use a fancy immersion blender if you got one for Christmas!) and set aside.

Heat olive oil in a large stock pot over medium heat. Add onion and sweat 5 minutes on low-medium heat.  Add jalapeno, chicken, spices, and zucchini. Cook 1 more minute.

Add pureed soup base and simmer 10 minutes.

To serve, garnish with sour cream, cilantro, and toasted seeds.