- 2 pounds smooth, dense winter squash, such as butternut, Rugosa, or Musque de Provence
- 2 tablespoons light sesame oil or olive oil
- 1 onion, chopped
- 2 tablespoons chopped fresh basil or 2 tsp. dried
- 1 tablespoon chopped fresh mint or 1 tsp. dried
- 1 cinnamon stick (3 in. long)
- About 1 tsp. sea salt
- About 1 tbsp. ground dried New Mexico chiles* or 1/2 tsp. red chile flakes
- 4 cups quick vegetable stock (see headnote), chicken stock, or water
- 12 coriander seeds, 12 black peppercorns, and 4 cloves, tied in a cheesecloth sachet
- 2 tablespoons whipping cream
- calories 131
- caloriesfromfat 45 %
- protein 1.7 g
- fat 6.6 g
- satfat 1.8 g
- carbohydrate 18 g
- fiber 5.1 g
- sodium 358 mg
- cholesterol 6.9 mg
How to Make It
Peel squash and cut flesh into 1-in. cubes.
Heat oil in a large pot over medium heat. Add squash, onion, basil, and mint and cook, stirring occasionally, about 5 minutes. Add cinnamon stick, 1 tsp. salt, and 1 tbsp. ground chiles, followed by 4 cups stock and the spice sachet. Bring to a boil, lower heat to a simmer, and cook, partly covered, until squash is tender, 20 to 25 minutes. Remove spice sachet and cinnamon stick.
In batches, purée soup in a blender. Season to taste with salt.
Ladle soup into bowls. Swirl 1 tsp. or so of cream into each, leaving it streaky. Finish each with a pinch of ground chiles.
*Ground dried New Mexico chiles are fruitier and milder than other powdered chiles, such as cayenne. Try well-stocked grocery stores, or order Los Chileros mild ground chile (chile molido) from loschileros.com.
Make ahead: Through step 3, up to 2 days.