Calypso Butternut Squash Soup

• butternut squash↗1 1⁄2 lbs
• green plantains↗2
• large onion↗1

  peeled, sliced

• turbinado sugar↗3 tablespoons
• garlic cloves↗4

  minced

• habanero pepper↗1 -2
• roma tomatoes↗2

  peeled, cored and chopped

• chicken stock↗4 -6 cups
• gingerroot1 inch

  peeled

• dried oregano↗1 teaspoon
• dried sage↗1 teaspoon
• salt↗
• pepper↗
• squash seeds↗

  toasted

• butter↗1 tablespoon
• teaspoon coarse salt↗1⁄8
• teaspoon cayenne pepper↗1⁄8
• mango, peeled, diced↗1

Step-by-step instructions

1. 1

   Cut open squash; scoop out fibers and seeds, reserving seeds. Cut squash to fit a microwave safe dish, place in dish and microwave for 5 minutes on high, turn and microwave 5 minutes more. The squash should be fork tender, if not microwave a few more minutes until squash is tender and skin can be peeled away easily. When cool enough to handle peel the skin using a paring knife and cut into large chunks.

2. 2

   Cut the ends off the plantains, cut into thirds and place in medium saucepan; cover with water, bring to a boil, reduce heat and simmer 15 minutes. Place the plantains under cold, running water to cool. When cool enough to handle, make a slit in the skin and slip off the skin.

3. 3

   In a large stock pot, add the sliced onion, sprinkle with sugar and cook stirring frequently until onion begins to brown. Add the garlic and cook for 1 to 2 minutes.

4. 4

   Make a slit in the pepper(s); for medium heat use 1 pepper for a warmer soup use 2, with a sharp knife and add to the onions along with the peeled squash, plantains, tomatoes, chicken stock and ginger root; bring to a boil, reduce heat and simmer 15 to 20 minutes to allow flavors to blend.

5. 5

   Remove the Habanero pepper(s) and process in small batches in blender or food processor.

6. 6

   Return puree to pan; stir in oregano and sage. Adjust salt and pepper to taste and heat until steaming; ladle into bowls and top with diced mango and toasted seeds.

7. 7

   To toast the seeds: Rinse the seeds under running water and drain on a paper towel. Melt the butter and mix in the salt and cayenne pepper. Place the seeds on a small baking sheet, drizzle with butter mixture and bake in a 300 degree oven for 20 to 30 minutes; set aside.