Butternut Squash Soup with Currants, Jalapeno and Red Pepper
Flecked with bursts of spicy pepper, this recipe also makes a fine pumpkin soup.
1 small onion, finely diced
1 small red pepper, finely diced
3-4 cloves garlic, minced
quality margarine or butter for saute
1/2 c. currants
1 tbsp. minced fresh jalapeno or other spicy chili
2 1/2 c. mashed butternut squash
2 c. vegetable broth or water
1 tbsp. or to taste honey
1 tsp. each dried sage and thyme, salt and pepper to taste, tiny pinch of nutmeg
1 c. plain almond or soy milk, whole milk or half and half
garnish of toasted pumpkin seeds, garlic croutons and/or sour cream if desired
Saute 1st 4 ingredients in margarine, add ingredients through the herbs , whisk
and simmer 15 minutes, stir in milk, taste, adjust seasoning and serve.
Butternut Squash Soup with Currants and Leeks
Omit onion, red pepper and jalapeno, substitute 2 leeks, including white and some
green, sliced and washed. This soup is mellow and savory.