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