Yield: 6 servings
|1 tablespoon||Olive oil|
|1 \N||Onion(s), chopped|
|2 \N||Stalks celery, chopped|
|1 \N||Carrot, chopped|
|3 \N||Garlic clove(s) finely chopped|
|½ \N||Chilies such as Scotch Bonnet seeds and stems removed finely chopped|
|5 cups||Chicken stock|
|1½ pounds||Calabaza or butternut squash|
|\N \N||Chopped chives or scallion greens peeled, seeded cut into 1-inch pieces (4 cups)|
|¼ cup||Parsley; chopped|
|2 \N||Bay leaves|
|2 \N||Sprigs fresh thyme or|
|1 teaspoon||Dried thyme|
|1 tablespoon||Brown sugar plus more to taste|
|½ cup||Sour cream plus|
|3 tablespoons||Sour cream for garnish|
|\N \N||Salt and pepper|
Heat oil in Dutch oven or soup pot over medium heat. Add onions, celery and carrots; cook until soft but not brown, 3-4 minutes. Add garlic and chilies and cook for 1 minute more. Stir in stock, bay leaves, thyme and sugar. Bring to a boil, reduce heat to medium-low and simmer until the vegetables are very soft, 25-30 minutes. Discard bay leaves and thyme sprigs.
Puree soup in a blender or food processor, in batches if necessary, until very smooth. Add a little water if the soup is too thick..
The soup can be made ahead to this point and kept covered in the refrigerator for up to 2 days.
Return soup to the pot and stir in « cup sour cream. Simmer soup for 3 minutes. Adjust seasonings, adding brown sugar, salt and pepper to taste.
To serve, ladle soup into bowls. GArnish each portion with « tbs dollop of sour cream, some chives or scallions and a dusting of red pepper. Serve at once.
Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95