Food Blog

Not as dangerous as it sounds.

1 small potato, diced
half of an acorn squash, seeded and cleaned out
a small onion, diced
a carrot, diced
1/4 stick of butter
1/4 cup of cream
1 cup of apple juice
a postage stamp size slice of habanero, no placenta, no ribs no seeds
ginger
nutmeg

You could roast the half a squash, but it will take more than 20 minutes, so I cheated. I oiled it, dusted it with pepper and ginger and microwaved it for four minutes. Then it got cubed up and pan sauteed to get a bit of brown on it.

I boiled the apple juice with a cup of water. The diced potatoes, onion got pan sauteed in butter. The carrots, and everything that got sauteed went into the boiling juice and water. Then the habanero was diced and added. Then the cream went in with some more butter. Season with nutmeg and ginger.

I let it simmer for a few minutes, then pureed the whole thing with a stick blender. I strained it, but you could puree it more and make it thick, like a bisque. This one’s garnished with a few tiny slices of carrots and some tarragon. For hardier souls some very finely minced habanero might be a good touch.

This should make a subtly sweet, creamy soup, but with an underlying spiced heat that isn’t overwhelming.