Choosy stir the soup6/19/2023 Sift through the broth to remove the bay leaf and then puree the mixture in small batches in your blender or using a hand held immersion blender. At this point the guajillo chilis will be fatly re-hydrated and the squash/potatoes will be so meltingly tender that they’ve started to dissolve into the pot. Turn the heat down to low and let the mixture simmer away for 45 minutes. Give it a stir and let this cook together for a few minutes until the spices are warmed through and starting to release their fragrance.Īdd the stock to the pot and cover it with a lid. Nip the stem end off of your chilis and add them (seeds and all!) to the pot as well. When the squash and potatoes are almost fork tender and some of the pieces are starting to get a bit soft and crumbly around the edges, add the spices and bay leaf. When you put the lid on the pot the vegetables will start to steam rather than saute, which will soften them up much faster. Put a tight fitting lid on the pot and let it cook for about 10 minutes, lifting the lid to stir only every 3-4 minutes and replacing it when you’re done. This should take about 3-5 minutes over a lower heat.Īdd the cubed squash and potato and turn it around in the pot until it’s somewhat coated with oil. Add the chopped onions and garlic cloves and start to sweat and soften them until the onion is translucent. Heat the olive oil up in a large pot set over medium low heat. ![]() Cut the squash vertically in half so that you can scoop out and discard the pulp and seed.Ĭhop the squash and potatoes into fairly large chunks that are roughly the same size. Leaving the cloves whole will encourage it to cook slower and maintain a teensy bit of punchy garlic flair while also reducing the risk of browning too fast in the oil and becoming bitter. Coarsely chop the onion but you can leave the garlic whole. 1 butternut squash (about 3 lbs, or 6 cups cubed)Ģ yellow flesh potatoes (about 1/2 lb, or 1.5 cups cubed)
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