Easiest Butternut Squash Soup

Too many winter squash soups tend to rely on the same usual suspects from the spice rack: pumpkin pie favorites like nutmeg, allspice and cloves. Cafe Drake eschewed predictability with the recipe below, borrowing flavor profiles from Mexico, all of which partner perfectly with the earthy sweetness of butternut or acorn squashes.Don't be put off by the number of steps below - this soup practically puts itself together, so intuitive are the directions. We like it at Cafe Drake with a slice of toasted Beer Batter bread (recipe below).

1. Fry 2-3 dried chiles of various sorts in 2 T. of oil for 1 minute. Be careful not to burn. We like to use a mix of guajillo and Anaheim. Now add a bit of cumin powder and oregano.


2. Add 1 chopped clove of garlic and 1 thinly sliced leek. Remember to wash the leek very well in a bowl of water to dislodge hidden sand and dirt.


3. Saute all for 10 minutes or until leek is quite soft.


4. Now add 1 butternut squash, peeled and cubed and cook for 2-3 minutes.


5. Add 1 quart of stock and simmer, covered on low, for 1 hour. Halfway through cooking, add a broken cinnamon stick to the pot.


6. Allow soup to cool slightly then puree in batches in a blender.


7. Return to the pot and season with salt and black pepper. Simmer on very low for 10 minutes then add 1 cup of whole milk.


8. Warm through and serve hot.