| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cuban |
Soups, Cuban |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lg |
Onion, chopped |
| 2 |
|
Garlic cloves, chopped |
| 2 |
lb |
Butternut squash, diced |
| 4 |
c |
Stock |
| 1 |
c |
Water |
| 1 |
ds |
Tabasco |
|
|
Salt to taste |
|
|
Pimento strips to garnish |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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