Put a bowl of soup in front of you and you’ll slurp it all down and then lick it clean for good measure.
Especially when you can do it in the privacy of your own kitchen. Back away from the can opener and pull out the just-released New England Soup Factory Cookbook. We’ve got their tortilla and butternut squash recipe to get you started.
Serves twelve to fourteen
3 tbsp. salted butter
3 cloves garlic, minced
2 c. diced onions
3 carrots, sliced
3 ribs celery, sliced
1 lb. butternut squash, peeled and diced
12 c. chicken stock
1 c. sherry
8 oz. salted tortilla chips
½ c. fresh cilantro leaves
2 c. shredded Monterey Jack cheese
1 can (4 oz.) diced green chilies
1 bunch scallions, sliced
2 tbsp. freshly squeezed lime juice
8 dashes green Tabasco sauce
Freshly ground black pepper, to taste
1. In a large stockpot, melt the butter over medium-high heat. Add the garlic, onions, carrots, celery, and butternut squash. Saute for ten minutes, stirring frequently.
2. Add the stock and sherry. Bring to a boil. Reduce the heat to medium and simmer until the squash is soft and tender (about 35 to 40 minutes).
3. Remove from heat and stir in tortilla chips until wilted. Add the cilantro and cheese and let the cheese melt into the soup.
4. Puree the soup in the pot using a hand blender or work in batches with a regular blender until completely smooth.
5. Add the chilies and scallions. Stir to combine. Season with lime juice, Tabasco sauce, and black pepper. Return to the stove and simmer for an additional five minutes.
6. Serve in deep, wide, colorful bowls. Sprinkle with blue corn tortilla chips, chunks of avocado, sliced scallions, Monterey Jack cheese, and a wedge of lime on the side.
Recipe adapted from New England Soup Factory Cookbook, by Marjorie Druker and Clara Silverstein. Available at New England Soup Factory, 2-4 Brookline Place, Brookline (617-739-1695 or newenglandsoupfactory.com).