Spicy Squash Soup with Bacon
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Ingredients:
1 tablespoon of butter
Splash of olive oil
1 medium sized onion, finely chopped
2 cloves of garlic,crushed
1 small glass of white wine
About 1 lb of butternut squash
16 oz of chicken stock
salt, pepper
3.4 oz of milk
1 chipotle chile, (less chile if you prefer it less spicy)
2 slices of cooked streaky bacon, chopping into small pieces
Instructions:
Begin by melting some butter and a splash of olive oil in a large heavy bottomed saucepan. Add the onions and heat over a medium heat until translucent and almost golden. Add the garlic and cook for a further few seconds. Next, add the wine and cook it for another 5 minutes. Then add the chopped butternut squash. Place the lid on the saucepan and allow to cook over a medium heat for about 20 minutes. At this stage the butternut squash should break apart when pushed against the side of the saucepan with a spoon. Add the chile and season with salt and pepper. Place the soup in a blender and blitz until smooth and creamy.
Next, pour back into the saucepan add the milk and heat over a gentle heat. Taste and adjust the seasoning if necessary. Sprinkle with streaky bacon bits and serve with some warm, crusty bread, preferably slathered with Irish Kerrygold butter.
From stasty.com