Kaboucha Squash Soup with Cilantro Chili Drizzle

Ingredients:

1 Kaboucha Squash
1 Onion, sliced long ways and caramelized in butter
2 cups chicken stock (or vegetable stock)
1 cup milk
Pinch of Dried Sage and Thyme
Salt and pepper

For the Cilantro Chile Drizzle:
1 small bunch fresh cilantro
1 garlic clove
1/2 chili pepper (serrano or jalapeno)
Salt and pepper
2-3 guzzles of Olive Oil

Instructions:

Cut the Kaboucha Squash in half, rub with oil, salt and pepper.

Place cut side down onto a lined baking sheet and roast in 350F oven until fork tender inside (about 45-60 minutes)

Remove seeds, then scoop out Squash into a large saucepan. Add the caramelized onions, chicken stock, milk, salt, pepper and seasonings. Cook together on low/med for 15 minutes.

Using an Immersion Blender, carefully puree the soup (or do this in a blender).

Continue to cook until flavors have concentrated. Use more stock if too thick for you.

Cilantro Chile Drizzle:
In a food processor, add all the ingredients EXCEPT the olive oil. Puree, then continue to pulse as you add the olive oil a little at a time until you get the consistency you want for your drizzle.

From cathyshambley.blogspot.com

Serve with a drizzle of Cilantro Chili Oil or a shot of Sriracha.