Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 small butternut squash
• olive oil
• salt and ground black pepper
• 12 black peppercorns
• 5 whole cloves
• 1 (3-inch) cinnamon stick
• 1/2 small onion, chopped
• 2 Tbsp. chopped fresh mint, plus more for serving
• 1/2 tsp. ground red chile powder such as ancho or Aleppo, plus more for serving
• 1/4 tsp. 1/2 tsp. ground coriander
• 4 cups vegetable stock
• 2 Tbsp. half-and-half, optional

Directions

1. Heat oven to 400 degrees. Line a rimmed baking sheet with foil.
2. Cut the squash in half; scoop out the seeds and stringy membrane. Drizzle cut side with olive oil and sprinkle with salt and pepper.
3. Arrange squash cut-side down on the prepared baking sheet and roast until soft, about 35 minutes. Cool.
4. When cool enough to handle, coop flesh from squash. measure 2 1/2 cups flesh. Save any remaining flesh for another use.
5. Place the peppers and cloves in a small piece of cheesecloth or a coffee filter and tie to create a sachet: set aside.
6. In a soup pot, warm oil over medium heat. Add the sachet, cinnamon stick and onions. Cook stirring occasionally, until onions begins to soften, about 5 minutes. Then add the squash, mint, red chile powder, the coriander and vegetable stock. Bring to a boil, then reduce heat and simmer 15 minutes. Remove and discard sachet and cinnamon stick. Simmer 10 minutes more. Remove soup from heat and puree until smooth using an immersion blender, or working in batches in a traditional blender. Return to heat and stir in half-and-half and cook just until heated through.
7. Serve with fresh mint and more chile pepper, if desired.

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