Creamy pumpkin soup

Yield: 6 servings

Measure Ingredient
3 tablespoons Olive oil
1 large Onion, chopped
2 eaches Garlic cloves, chopped
2 pounds Butternut squash, diced
4 cups Stock
1 cup Water
1 dash Tabasco
\N \N Salt to taste
\N \N Pimento strips to garnish

Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till the squash is very soft.

In a food prcessor, process soup till its very smooth & return to pot. Thin with water & season. Pour into a tureen & garnish with pimento.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" Submitted By MARK SATTERLY On 08-11-95

Similar recipes