Calypso Butternut Squash Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 lbs butternut squash
• 2 green plantains
• 1 large onion, peeled, sliced
• 3 tablespoons turbinado sugar
• 4 garlic cloves, minced
• 1 -2 habanero pepper
• 2 medium roma tomatoes, peeled, cored and chopped
• 4 -6 cups chicken stock
• 1 inch piece gingerroot, peeled
• 1 teaspoon dried oregano
• 1 teaspoon dried sage
• salt
• pepper
• squash seeds, toasted
• 1 tablespoon butter
• 1/8 teaspoon coarse salt
• 1/8 teaspoon cayenne pepper
• 1 mango, peeled, diced

Recipe

• 1 cut open squash; scoop out fibers and seeds, reserving seeds. cut squash to fit a microwave safe dish, place in dish and microwave for 5 minutes on high, turn and microwave 5 minutes more. the squash should be fork tender, if not microwave a few more minutes until squash is tender and skin can be peeled away easily. when cool enough to handle peel the skin using a paring knife and cut into large chunks.
• 2 cut the ends off the plantains, cut into thirds and place in medium saucepan; cover with water, bring to a boil, reduce heat and simmer 15 minutes. place the plantains under cold, running water to cool. when cool enough to handle, make a slit in the skin and slip off the skin.
• 3 in a large stock pot, add the sliced onion, sprinkle with sugar and cook stirring frequently until onion begins to brown. add the garlic and cook for 1 to 2 minutes.
• 4 make a slit in the pepper(s); for medium heat use 1 pepper for a warmer soup use 2, with a sharp knife and add to the onions along with the peeled squash, plantains, tomatoes, chicken stock and ginger root; bring to a boil, reduce heat and simmer 15 to 20 minutes to allow flavors to blend.
• 5 remove the habanero pepper(s) and process in small batches in blender or food processor.
• 6 return puree to pan; stir in oregano and sage. adjust salt and pepper to taste and heat until steaming; ladle into bowls and top with diced mango and toasted seeds.
• 7 to toast the seeds: rinse the seeds under running water and drain on a paper towel. melt the butter and mix in the salt and cayenne pepper. place the seeds on a small baking sheet, drizzle with butter mixture and bake in a 300 degree oven for 20 to 30 minutes; set aside.