Recipe by PaulaG
This recipe was developed for RSC. The "heat" is controlled by the amount of peppers you use. Please, remember to remove the peppers from the mix before blending. The habanero chile is the most intensely spicy chile pepper of the Capsicum genus and is used for flavor only.
Top Review by MN*Kelly
This was a very intriguing flavor combination! We had a 'Spring Break' theme night with my family and I started the meal with this soup. I made it with 2 habanero peppers and everyone thought the heat was just right. I wasn't able to garnish with the seeds because the 1-1/2 lb squash I bought was apparently too immature to have seeds yet. It might be wise to buy a larger squash and only use part of it. The only question I had was when to add the sugar. I didn't see it in the directions so I just added it with the oregano and sage. Overall, the reviews were slightly mixed. My husband and I thought it was interesting but probably wouldn't repeat it. I probably would have liked it better with the added texture of the seeds. However, my mom and dad thought it was fantastic! My dad requested I make a 5 gallon pail of it for him to keep in their freezer. For being so low-fat, my mom thought it had a very rich taste.
- 680.38 g butternut squash
- 2 green plantains
- 1 large onion, peeled, sliced
- 44.37 ml turbinado sugar
- 4 garlic cloves, minced
- 1-2 habanero pepper
- 2 medium roma tomatoes, peeled, cored and chopped
- 946.36-1419.54 ml chicken stock
- 1 inch piece gingerroot, peeled
- 4.92 ml dried oregano
- 4.92 ml dried sage
- squash seeds, toasted
- 14.79 ml butter
- 0.59 ml coarse salt
- 0.59 ml cayenne pepper
- 1 mango, peeled, diced
Directions See How It's Made
- 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.