Winter Squash Soup with Red Chile and Mint

Ingredients

• 1  cinnamon sticks (3 in. long)
• 12  coriander seeds black
• 2 tablespoons basil dried fresh chopped
• 1 tablespoon mint leaves dried fresh chopped
• 2 tablespoons olive oil light
• 1  onion chopped
• 1 tbsp ground new mexico chiles* or dried red
• 1 tsp sea salt 
• 2 pounds smooth such as butternut, rugosa, or musque de provence
• 4 cups vegetable stock quick (see headnote)
• 2 tablespoons whipping cream 

Equipment

• bowl
• ladle
• pot
• blender

Directions

1. Peel squash and cut flesh into 1-in. cubes.
2. Heat oil in a large pot over medium heat.
3. Add squash, onion, basil, and mint and cook, stirring occasionally, about 5 minutes.
4. Add cinnamon stick, 1 tsp. salt, and 1 tbsp. ground chiles, followed by 4 cups stock and the spice sachet. Bring to a boil, lower heat to a simmer, and cook, partly covered, until squash is tender, 20 to 25 minutes.
5. Remove spice sachet and cinnamon stick.
6. In batches, pure soup in a blender. Season to taste with salt.
7. Ladle soup into bowls. Swirl 1 tsp. or so of cream into each, leaving it streaky. Finish each with a pinch of ground chiles.
8. *Ground dried New Mexico chiles are fruitier and milder than other powdered chiles, such as cayenne. Try well-stocked grocery stores, or order Los Chileros mild ground chile (chile molido) from loschileros.com.
9. Make ahead: Through step 3, up to 2 days.