ghost town soup

Southwest Ghost Town Soup

Make 8 servings

  • 1 medium butternut squach (about 4 pounds)
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 can (49-1/2 ounces) chicken broth
  • 3 teaspoons chili powder
  • 2 teaspoons ground cunmin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • Dash pepper
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 2 teaspoons lime juice
  1. Cut squash in half lenghtwise; discard seeds. Place the squash, cut side down, in a greased shallow baking pan. Bake, uncovered, at 350 for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl.
  2. In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through.
  3. In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost.