Butternut squash soup portuguese style
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive Oil |
| 3 | Onions, Chopped | |
| 5 | Cloves Garlic, Minced | |
| 2 | Butternut Squash, Peeled, Seeded, Cut In Chunks | |
| 1 | Potato, Peeled And Cubed | |
| 1 | Carrot, Peeled And Sliced | |
| 7 | cups | Chicken Stock, Or Vegetable |
| Salt And Pepper, To Taste | ||
| ⅓ | cup | Parsley, Minced |
| Fresh Thyme leaves, For Garnish | ||
Directions
1. Pour the olive oil into a large soup pot and saute the onions and garlic over low heat for 3-5 minutes. Turn off the heat, cover the pot and let the onion-garlic mixture steam for 15 minutes.
2. Add the squash, potato and carrot and stir the mixture well. Pour in the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 minutes.
3. Add the seasoning and parsley, stir well, cover the pot , and continue simmering for another 15 minutes.
4. Blend one third of the soup at a time in a blender or food processor and return it to the original, but clean, pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.
Recipe by: Twelve Months of Monastery Soups. p. 51 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997