Spicy Winter Soup

• 1 large yellow onion
• 1 T olive oil
• 3 T butter
• sea salt & pepper (fresh ground)
• 1 butternut squash
• 1 large russet potato, or equivalent amount of other variety
• 1 bunch fresh Italian parsley
• 1 t ground cumin
• 1 t ground ginger
• 1 t ground coriander
• 1/8 t ground cinnamon
• 1/8-1/4 t ground chili powder
• 1 1/2 cups chopped cooked white chicken meat
• 1 1/2 - 2 quarts chicken stock

1. 1. Dice and sweat one onion in olive oil and butter (about a T each), sprinkled with some fresh ground sea salt and pepper (low heat, covered) until tender, about 5-8 minutes.
2. 2. Dice the butternut squash (about 1/2 inch pieces) and the potato, and add to the onions, with a little more butter, enough to coat all of the vegetables. Sweat about 10 minutes, stirring a couple of times as it cooks.
3. 3. While it's cooking, add and stir in some finely chopped fresh Italian parsley (about 2-3 T), the cumin, ginger, coriander, cinnamon and chili powder. Grind a little more black pepper over it all. Let your nose be your guide in achieving the right balance of these seasonings.
4. 4. Stir chicken meat into the onion & squash mixture. Chop and add another T of fresh parsley as well.
5. 5. When squash and potato are almost fork tender, degrease and add stock as desired (ratio of solids to liquid is up to you, but around 1 1/2 quarts, give or take).
6. 6. Bring to a boil and then turn down to a simmer, cooking just until squash and potato are tender, but not mushy.
7. 7. Serve with a sprig of parsley on top and warm, crusty bread on the side.

yellow onion, olive oil, t, salt, butternut squash, russet potato, fresh italian parsley, ground cumin, ground ginger, ground coriander, ground cinnamon, ground chili powder, chicken meat, chicken stock

Taken from www.epicurious.com/recipes/member/views/spicy-winter-soup-50106778 (may not work)