Week 2 (Mel): Tortilla and Butternut Squash Soup

I SO happily received a copy of New England Soup Factory's cookbook for Christmas last year but (probably because I have too many cookbooks) hadn't made anything from it until this week. Scott and I both thought this particular recipe looked delicious so I gave it a try.

I had some time Monday morning so I decided to go all out, Rachael Ray style. I bought my groceries AND prepped the vegetables when I got home from the market. When I got home from work, I opened the fridge, grabbed everything I needed in one trip without dropping anything (just kidding), and started cooking it up. It smelled *really* good. I loved that there was cheese, cilantro, and lime juice in the soup. And scallions!!! Mmmm!!! In the end, I liked it, and even had two bowls. There's so much left over though and it was also just so different that it's not something I'm craving more of. Scott didn't like it at all, so now neither of us are going to eat the left-overs. I'm still glad I tried it. As you'll see below, it calls for 8oz of tortilla chips. I bought baked tortilla chips, feeling guilty about the calories, and 7oz ended up being a whole bag! I guess I wasn't expecting that. So maybe if I had used a better-tasting chip the overall soup would've been better, but I still don't know. Also, I don't think the flavor of the butternut squash was at pungent as I thought it would be, given it's in the title and all. Maybe make half the recipe yourself if you want to give it a try (though you probably don't if you're reading any of this!) because I'd be interesting in getting someone else's opinion on it. It stinks though, because it's a recipe from one of my favorite restaurants. Their soups never disappoint me! Eh, anyway, here you go:

Tortilla and Butternut Squash Soup
Makes 12 to 14 servings

3 Tbs. salted butter
3 cloves garlic, minced
2 cups diced onion
3 carrots, sliced
3 ribs celery, sliced
1 lb butternut squash, peeled and diced
12 cups chicken stock (I used veg. of course)
1 cup sherry
8 oz. salted tortilla chips
1/2 cup fresh cilantro leaves
2 cups shredded Montery Jack cheese
1 can (4oz) diced green chilies
1 bunch scallions, sliced
2 Tbs. freshly squeezed lime juice
8 dashes green Tabasco sauce (I used red)
Freshly ground black pepper, to taste

In a large stockpot melt the butter over medium-high heat. Add the garlic, onions, carrots, celery, and butternut squash. Saute for 10 minutes, stirring frequently. Add the stock and sherry. Bring to a boil. Reduce the heat to medium and simmer until the squash is soft and tender, 35 to 40 minutes. Remove from the heat and stir in the tortilla chips until wilted. Add the cilantro and cheese and let the cheese melt into the soup. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the chilies and scallions. Stir to combine. Season with lime juice, Tabasco sauce, and black pepper. Return to the stove and summer an additional 5 minutes.