Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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!
Rate & Review