Cooking Instructions
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Step 1
Heat the Olive Oil (1 tablespoon) in a pot, and add the Leek (1), Butternut Squash (4 cup), Pear (1), and Fresh Ginger (2 inch). Cook, stirring occasionally, until leek starts browning, about 8 minutes.
Step 2
Add the Water (4 cup), Fresh Thyme (3 sprig), 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 (to taste). Season with Salt (to taste) and Ground Black Pepper (to taste), 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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