Yield: 6 servings
|1 tablespoon||Olive oil|
|2||Stalks celery, chopped|
|3||Garlic clove(s) finely chopped|
|½||Chilies such as Scotch Bonnet seeds and stems removed finely chopped|
|5 cups||Chicken stock|
|1½ pounds||Calabaza or butternut squash|
|Chopped chives or scallion greens peeled, seeded cut into 1-inch pieces (4 cups)|
|¼ cup||Parsley; chopped|
|2||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|
|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