Cooking Instructions
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Step 1
Heat the
Olive Oil (1 Tbsp)
in a pot, and add the
Leek (1)
,
Butternut Squash (4 cups)
,
Pear (1)
, and
Fresh Ginger (2 in)
. Cook, stirring occasionally, until leek starts browning, about 8 minutes.
Step 2
Add the
Water (4 cups)
,
Fresh Thyme (3 sprigs)
, and
Chipotle Peppers in Adobo Sauce (1)
. Bring to a boil, cover, and reduce heat. Let simmer for about 20 minutes until the squash is completely cooked through.
Step 3
For croutons, place the
Bread (to taste)
in a skillet, and drizzle with
Olive Oil (as needed)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and mix well. Cook over medium heat until crisp, shaking skillet often.
Step 4
When the squash is cooked, discard the chipotle, ginger, and fresh thyme. Allow to cool down a bit, then blend in a blender until creamy. Return to pot, and season with salt and pepper.
Step 5
Add
Half and Half (1/2 cup)
and mix well. Add the
Ground Nutmeg (1 pinch)
, and
Ground Cloves (1 pinch)
.
Step 6
Mix, heat through, and serve topped with croutons. Enjoy!
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Tags
VIEW MORE TAGS VIEW LESS TAGSBrazilian Style Coconut Chicken
Moist Dry Brined Turkey
Authentic Thai Fish Cake
Mexican Shrimp Cocktail
Thai Iced Tea
Baked Honey Lime Chicken Wings
Christmas Cookies with Royal Icing
Baked Pork Chops
Chicken Rice Casserole
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