butternut squash soup

we love this spicy take on an autumn staple. i'm always intrigued by any recipe that's super different, especially in pairing flavors you wouldn't always think of being good together. i got this recipe from southern living's 2003 cookbook {modified some, of course}.

olive oil
8 cups vegetable broth
1 medium to large butternut squash 
1/2 cup lime juice
1 teaspoon dried sage leaves
3 to 6 whole cloves
1 garlic bulb, minced
1 large onion, chopped
1 jalapeno pepper, seeded & minced
1 can diced tomatoes {i like fire roasted}
1/2 cup fresh cilantro, chopped
1 teaspoon dragon salt
salt & pepper
6 corn tortillas, cut into 1/2" strips
1 lime, cut into wedges

1. cut the butternut squash in half lengthwise, & scoop out the seeds. place cut side up in a microwaveable dish with ~1" water. microwave covered for 10-20 minutes until soft like a baked sweet potato.

2. toss tortilla strips on a pan with vegetable spray & coarse salt. bake at 350 degrees for 5-10 minutes until crisp.

3. drizzle olive oil in the bottom of a soup pot over medium-high heat. saute onion until tender, about 5 minutes. add garlic & jalapeno, & saute for 1-2 minutes.

4. add broth, lime juice, sage, & cloves to onion mixture. reduce heat, & let simmer.

5. scoop cooked squash out of shell, & add to the pot. stir well to blend together.

6. add diced tomatoes, cilantro, dragon salt, & salt & pepper to taste. {do this right before serving, at least for the cilantro, so it keeps it bright green color & fresh taste.}

dragon salt
1/3 cup coarse salt
1/3 cup coarsely ground black pepper
1/4 cup cayenne pepper
1/4 cup dried dill
2 tablespoons paprika
1 tablespoon dried basil
1 tablespoon celery seeds