Calypso Butternut Squash Soup Recipe

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Ingredients:

Serving

1 1/2 lbs butternut squash
2 green plantains
1 large onion, peeled, sliced
3 tbsp turbinado sugar
4 garlic cloves, minced
1 -2 habanero pepper
2 medium roma tomatoes, peeled, cored and chopped
4 -6 cups chicken stock
1 inch piece gingerroot, peeled
1 tsp dried oregano
1 tsp dried sage
salt
pepper
squash seeds, toasted
1 tbsp butter
1/8 tsp coarse salt
1/8 tsp cayenne pepper
1 mango, peeled, diced

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	227.89 Kcal (954 kJ)
Calories from fat	37.6 Kcal
		% Daily Value*
Total Fat	4.18g	6%
Cholesterol	11.09mg	4%
Sodium	345.44mg	14%
Potassium	860.08mg	18%
Total Carbs	42.53g	14%
Sugars	23.28g	93%
Dietary Fiber	4.54g	18%
Protein	8.57g	17%
Vitamin C	52.2mg	87%
Vitamin A	1.2mg	39%
Iron	1.3mg	7%
Calcium	86.2mg	9%

Amount Per 100 g
Calories	50.77 Kcal (213 kJ)
Calories from fat	8.38 Kcal
		% Daily Value*
Total Fat	0.93g	6%
Cholesterol	2.47mg	4%
Sodium	76.96mg	14%
Potassium	191.61mg	18%
Total Carbs	9.48g	14%
Sugars	5.19g	93%
Dietary Fiber	1.01g	18%
Protein	1.91g	17%
Vitamin C	11.6mg	87%
Vitamin A	0.3mg	39%
Iron	0.3mg	7%
Calcium	19.2mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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