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Roasted Butternut Soup with Ghost Chile Sauce
By Chef Tom Fraker

  • Roasted Butternut Soup with Ghost Chile Sauce

  • Ingredients
  • 1 (2 lbs.) Melissa's Butternut Squash -- peeled; cubed
  • Extra Virgin Olive Oil, as needed
  • Coarse Sea Salt, to taste
  • Freshly Ground Pepper, to taste
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Melissa’s Maui Onion -- chopped
  • 2 Melissa's Peeled Garlic -- chopped
  • 1 (14.5 oz.) can Diced Tomatoes
  • 4 Tablespoons Dry Sherry
  • 3 each Granny Smith Apples -- peeled; diced
  • 3 1/2 cups Chicken Broth or Stock
  • 3 Tablespoons Pico de Gallo Seasoning

  • For the sauce:
  • 3 1/2 pounds Melissa’s Red Cactus Pear -- peeled
  • 1/4 cup Water
  • 3/4 cups Granulated Sugar
  • 1/2 Fresh Bhut Jolokia Pepper
  • 1/4 cup Bourbon
  • ½ pouch or 1.5 ounces Liquid Pectin

  • Directions

  • Preheat oven to 425ºF.

  • In a bowl, toss the squash with the olive oil, salt and pepper.

  • Place in the oven until browned and fork tender, about 20 minutes.

  • Heat the olive oil in a large heavy saucepan over medium-high heat.

  • Add the chopped onions and sauté until translucent, about 5 minutes.

  • Add the garlic until fragrant, about 10 seconds.

  • Add the diced tomatoes and sherry.

  • Boil until almost all liquid evaporates, about 7-8 minutes.

  • Add the squash and apples then stir in the chicken stock or broth.

  • Bring to boil.

  • Reduce heat, cover and simmer to incorporate the flavors, stirring occasionally, about 15 minutes.

  • Puree the soup with a hand mixer being careful not to splash, as the soup will be very hot.

  • Puree until very smooth.

  • If the soup is too thick, add chicken stock.

  • Stir in the pico de gallo seasoning.

  • Place in serving bowls and garnish with the Ghost Pepper Sauce.

  • Recipe for the sauce follows.

  • Makes about 6 servings.

  • For the sauce:

  • Place the cactus pear in a pot. Add the water and bring it to a boil.

  • Once it boils, mash the cactus pears and stir in the sugar and the peppers.

  • Boil for about 20 minutes until the sauce thickens and sticks to the back of a spoon.

  • Next, carefully purée mixture in a blender and strain back into a clean pot.

  • Now add the bourbon and boil for 5 minutes.

  • Stir in the pectin and let cool.

  • Makes about 1 1/4 cups of sauce.

  • To customize this soup for Halloween, fill a pastry bag with some of the sauce and carefully squeeze into the shape of a ghost or your favorite Halloween character.

  • Notes

  • The Bhut Jolokia Pepper to be one of the hottest peppers in the world.