Spicy Squash Soup with Vanilla
Use pumpkin or winter squash interchangeably for this recipe. The vanilla may seem unusual but it sweetens and marries the flavors. Some squash are so sweet and scrumptious they only need a few drops.
3 cups chicken or vegetable broth
1 cup half & half (nonfat ok)
2 cups mashed or processed squash or pumpkin
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
½ teaspoon Aleppo pepper or Chili powder
(¼ to ½ teaspoon vanilla hold in reserve)
On the side offer additions of sharp cheddar, chopped cilantro, small corn chips. Heat stock and cream together in a heavy saucepan, whisk in pumpkin and seasonings. Let slowly simmer for about 15 minutes, stirring occasionally. Add vanilla last wait five minutes and then increase if you wish. The chips and cheese usually add sufficient salt but again season to taste.