Calypso Butternut Squash Soup
- 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
- 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.
- 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.
- 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.
- 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.
- Remove the Habanero pepper(s) and process in small batches in blender or food processor.
- 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.
- 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.
butternut squash, green plantains, onion, turbinado sugar, garlic, pepper, roma tomatoes, chicken stock, gingerroot, oregano, sage, salt, pepper, seeds, butter, coarse salt, cayenne pepper, mango
Taken from www.food.com/recipe/calypso-butternut-squash-soup-161379 (may not work)