SPICY WINTER SOUP

SPICY WINTER SOUP image

Yield 4-8 bowls-cups

Number Of Ingredients 14

1 large yellow onion
1 T olive oil
3 T butter
sea salt & pepper (fresh ground)
1 butternut squash
1 large russet potato, or equivalent amount of other variety
1 bunch fresh Italian parsley
1 t ground cumin
1 t ground ginger
1 t ground coriander
1/8 t ground cinnamon
1/8-1/4 t ground chili powder
1 1/2 cups chopped cooked white chicken meat
1 1/2 - 2 quarts chicken stock

Steps:

1. Dice and sweat one onion in olive oil and butter (about a T each), sprinkled with some fresh ground sea salt and pepper (low heat, covered) until tender, about 5-8 minutes. 2. Dice the butternut squash (about 1/2 inch pieces) and the potato, and add to the onions, with a little more butter, enough to coat all of the vegetables. Sweat about 10 minutes, stirring a couple of times as it cooks. 3. While it's cooking, add and stir in some finely chopped fresh Italian parsley (about 2-3 T), the cumin, ginger, coriander, cinnamon and chili powder. Grind a little more black pepper over it all. Let your nose be your guide in achieving the right balance of these seasonings. 4. Stir chicken meat into the onion & squash mixture. Chop and add another T of fresh parsley as well. 5. When squash and potato are almost fork tender, degrease and add stock as desired (ratio of solids to liquid is up to you, but around 1 1/2 quarts, give or take). 6. Bring to a boil and then turn down to a simmer, cooking just until squash and potato are tender, but not mushy. 7. Serve with a sprig of parsley on top and warm, crusty bread on the side.