If you cannot get a hold of fresh habaneros, substitute a favourite, flavourful hot sauce such as Susie's Calypso.
- 1 buttercup squash
- 1 butternut squash
- 5 - 6 habanero peppers
- 1 large yellow onion
- 1 stalk celery
- 2 carrots
- 1 garlic
- 2 inch piece ginger root
- olive oil
- 4 tablespoons honey
- 1 teaspoon ground nutmeg
- 1/2 teaspoon each ground: cardamom, anise, cloves, turmeric & cinnamon
- 1 mango
- 5 cups chicken or vegetable stock
- 1/2 cup peanut butter*
- 1 cup whipping cream
- juice of one lime
- sour cream
- fresh cilantro
* Real peanut butter is made from peanuts and nothing but.
Wrap squash in tin foil and bake at 400°F for an hour (or more if needed).
Peel onion, garlic and ginger.
Remove stalk and seeds from habaneros.
Dice habaneros, onion, celery, carrots, garlic and ginger.
Sauté in oil until soft.
Peel and dice mango.
Cube squash, discarding skin, stringy pulp and seeds.
Place vegetables, spices, honey, mango and stock in a large pot and cook until squash is soft.
Purée soup in a blender or food processor and return to the pot.
Bring to a boil.
Stir in peanut butter, cream and lime juice.
Simmer soup for 1/2 hour or more to allow all flavours to blend nicely.
Garnish with sour cream and fresh cilantro leaves.