For years I have been a loyal customer of Penzey's because I have found their spices to be of a good quality and fresh. That's a hard combination to beat. But now there is a new company competing for my loyalty--Savory Spice. The business started in Denver and there is a local franchise in Santa Fe. Kate Wheeler is the manager and it would be difficult to find a more knowledgeable and personable representative for the business. Now,when it is time to refresh my spice supplies, the first place I look is Savory Spice.
Kate regularly schedules cooking class at the store, a feature that is unique to the Santa Fe location. These are a clever marketing technique in that they allow Kate to flog the products of her business, but they are more than that. She actually teaches cooking techniques and skills to people who might not think of themselves as cooks. She offers solid recipes that allow people to put a respectable dinner on the table in as little as 30 minutes. Even those of us who fancy ourselves as cooks and enjoy the activity are looking for these kinds of short cuts.
Her recipe for Chipotle Butternut Squash Soup is definitely a keeper and one that I will be making in the colder months. If this chilly spring continues as it has, I might be making it sooner than expected.
Chipotle Butternut Squash Soup
CHIPOTLE BUTTERNUT SQUASH SOUP
- 2 tablespoons butter
- 1/4 cup sliced toasted onion
- 2 large carrots, peeled and slice
- 1 roasted butternut squash, scooped out of its peel
- 1 to 2 chipotle peppers in adobo, diced
- 2 teaspoons Mexican oregano
- 1 teaspoon dehydrated minced garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon ground Chinese cinnamon
- 4 cups water plus 1 bouillon cube (use Italian bouillon)
- 1/2 to 1 cup heavy cream
- 2 tablespoons citrus juice
- salt and pepper to taste
Heat butter in large soup pot over medium-high heat.
Add carrots, butternut squash,chipotle ad spices. Saute until vegetables are tender, about 5 to 6 minutes.
Add stock and onions. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Puree the soup, in batches, in a blender or use a handheld immersion blender. Stir in the desired amount of cream, the add citrus juice and salt and pepper to taste.
Serve garnished with raw or toasted pumpkin seeds and/or whole or torn cilantro.