Mexican winter squash soup-martha stewart liv
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Butternut squash |
| 6 | cups | Basic Chicken Stock |
| 1½ | tablespoon | Unsalted butter |
| 3 | cups | Chopped leeks, white and light-green parts only |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Minced garlic |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Pure chile powder (not the blended type) |
| 1 | cup | Canned crushed tomatoes 2 chipotle peppers canned in adobo, seeds and ribs removed, minced |
| 2 | Cilantro bottoms (bottom 2 inches with roots attached), rinsed | |
| Freshly ground pepper | ||
| 8 | teaspoons | Sour cream |
| 3 | tablespoons | Finely chopped cilantro leaves |
Directions
1. Rinse squash, trim ends, cut in half lengthwise, and discard strings and seeds. Put into a saucepan with stock, cutting again if necessary, to make squash fit into pan. Bring to a boil, reduce heat to low, and simmer, covered, until just tender, about 20 minutes.
Remove squash, and when it is cool enough to handle, cut away skin with a small, sharp knife and chop flesh into roughly 1-inch squares.
2. In a large, heavy-bottomed 3-quart saucepan, warm butter over medium-low heat. Add leeks and ¼ t salt, and cook until tender, about 45 minutes. Add garlic, cumin, and chile powder, and cook for 1 minute.
3. Add reserved squash and stock, tomatoes, chipotles, cilantro bottoms, remaining salt, and pepper to taste, and bring to a boil.
Cook over low heat for 30 minutes. Puree in a blender or food processor.
4. Return soup to saucepan and through. Garnish each serving with a tea- spoon of sour cream and chopped cilantro.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary