Pumpkin Potato Soup

Yield: 4 to 6 servings

Ingredients

• ½ cup of finely chopped onion – (125ml)
• 2 tablespoons of unsalted butter – (30ml)
• 2 teaspoons of ground cumin – (10ml)
• 2 teaspoons of annatto butter – (10ml) see below
• 3 ½ pounds acorn squash, seeded, peeled and cut into ¼ inch pieces – (1750grams)
• 6 cups water
• 1 ½ cup of milk – (375ml)
• 1 pound of potatoes – (500grams)
• 1 cup of kidney beans – (250ml)
• 1 cup coarsely grated mozzarella – (250ml)
• Cilantro for garnish

Annatto Butter

• ½ cup unsalted butter, cut into 4 pieces – (125ml)
• ½ cup annatto seed – (125ml)

Directions

1. To make the annatto butter melt one piece of butter in a small saucepan.  Add the annatto seeds. Let this mixture bubble away for 5 minutes.  Strain the butter into a jar, reserving the seeds.  Melt the next piece of butter in the same saucepan using the same seeds.  Repeat the process until you have used all 4 pieces of butter.  Seal the jar and this will keep for 2 months if refrigerated. Discard the seeds.
2. To make the refrito, melt the butter in a large soup pot and add diced onion.  Cook the onion until they are soft.  Add your ground cumin and annatto butter and stir until it’s melted.
3. Add the squash to a pot with water and simmer until tender.
4. Blend refrito together with ½ a cup of milk.  Stir this into the squash soup.  Add the remaining cup of milk, diced potatoes, and rinsed and drained kidney beans to the soup.  Simmer until the potatoes are tender.
5. Stir in the cheese and stir over moderately low heat for5 minutes.  The cheese should not be completely melted
6. Ladle soup into bowls and garnish with cilantro. Serve with crusty bread and enjoy!