Creamy pumpkin soup
6 servings
Ingredients
| Quantity | 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 |
| Salt to taste | ||
| Pimento strips to garnish | ||
Directions
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