Butternut Skillet Soup with Fresh Chile
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 9
- 1 cup dry white wine
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- topping:
- 1/3 cup cider vinegar
- 8 large cloves garlic minced
- 3 to 4 tablespoons extra-virgin olive oil
- 2 medium to large onions cut into 1/4-inch dice
- salt and fresh-ground black pepper
- 3 to 4 jalape�o chilies seeded and minced, divided
- 1 14-ounce can whole tomatoes crushed
- 2 -1/2 to 3 pounds butternut or kabocha squash peeled, seeded and cut into 1-inch chunks
- 8 to 10 cups low sodium chicken broth (college inn is one of my favorites)
- grated peel of 1 large lime
- juice of 2 limes
- 1/2 cup tightly-packed fresh coriander or basil leaves torn
- Carbohydrate 2.24167685203041 g
- Cholesterol 0 mg
- Fat 0.0262097222222222 g
- Fiber 0.121249997085995 g
- Protein 0.280105277781644 g
- Saturated Fat 0.00442472222222222 g
- Serving Size 1 1 Serving (23g)
- Sodium 1.30072530910611 mg
- Sugar 2.12042685494442 g
- Trans Fat 0.00898999999999999 g
- Calories 14 calories
1. In a 12-inch saut? pan, heat the oil over medium high. Stir in the onion, salt and pepper. Saut? until golden. Stir in garlic, half the chiles and the thyme. Cook 30 seconds. Blend in vinegar, scraping up the brown glaze from the bottom of the pan. Boil down the vinegar until none remains in the pan. Add the wine and boil it down until none remains. 2. Blend in tomatoes. Cook 2 minutes. Add squash and broth. Bring to a gentle simmer over medium low heat. Cover and cook 30 minutes, or until squash is tender. Taste for seasoning. Cool a little, then puree half the soup in a blender. 3. Pour puree back into the pan. Set aside up to an hour at room temperature, or refrigerate up to four days. 4. Blend together the topping's lime peel, juice, reserved chile, and garlic. Just before serving stir in the herb leaves. Reheat soup to bubbling. Taste again for seasoning. Sprinkle topping on each serving.
