Winter Squash Soup with Less Red Chile and Mint
Ingredients
- 2 pounds or more of winter squash
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 tablespoons basil, chopped
- 1 tablespoon mint, chopped
- 1 3-inch cinnamon stick
- 1/2 teaspoon red chile powder
- 4 cups vegetable or chicken stock, or water
- 12 coriander seeds, 12 black peppercorns, and 4 whole cloves, all tied in a cheesecloth sachet
- 2 tablespoons heavy cream
- A handful of sliced mint for garnish
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