Food & dining

sunday supper

Recipe for butternut squash soup

23sunday - Butternut squash soup with pita toasts (Sally Pasley Vargas)
Sally Pasley Vargas for the boston globe

Serves 4

5cups leftover butternut-chickpea stew
1cup vegetable stock, or more if needed
Salt and pepper, to taste
2tablespoons chopped fresh cilantro
1teaspoon chili powder

1. In a blender, work the butternut stew until smooth. Add enough stock, ¼ cup at a time, to thin it to the consistency of thick cream. Taste for seasoning and add more salt and pepper, if you like.

2. Transfer soup to a saucepan. Cook, stirring over medium heat, until the mixture is bubbling at the edges.

3. Ladle the soup into bowls and sprinkle with coriander and chili powder. Serve with pita toasts.

Sally Pasley Vargas