recipes

lesley’s winter squash soup

posted in: Soups | Time: 1 hours 40 minutes

During the cold winter months, nothing warms you up like a hearty bowl of soup. I like to cook a batch on the weekend for convenient and versatile weeknight dinners. This winter squash soup is a simple and delicious dish that you can add some variety to by topping with proteins like sautéed shrimp, vegetables like steamed kale, fresh herbs for garnish and lesley stowe raincoast crisps^® original for a texture that ties it all together.

Pairs with: lesley stowe raincoast crisps^® original

Directions

STEP 1: Preheat oven to 400°F

STEP 2: Place squash halves on a greased large baking sheet. Rub the squash with oil and then sprinkle squash with cinnamon and baked covered with foil for about 45 minutes to an hour

STEP 3: In a stockpot, heat oil over medium. Sauté the onions for about 5 minutes. Add the chili flakes and sauté for another 2-3 minutes. Add ginger, garlic, salt and sauté for another 2 minutes

STEP 4: When squash is ready, remove from oven and let cool for 10 minutes or so. Scoop out the squash. Add squash to the stockpot with the sautéed onions and other spices and along with the 8 cups of chicken/veggie stock. Simmer for about 15 minutes while stirring every so often. Add the maple syrup

STEP 5: Transfer the soup in a blender or keep the soup in the stock pot and use an immersion (hand) blender and blend until smooth

STEP 6: Add coconut milk and blend for another 10-20 seconds

STEP 7: Return to the pot and warm again and serve. Test it out and add more spice and salt and pepper if needed

STEP 8: Serve with lesley stowe raincoast crisps® original