| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Mexican | Mexican, Soup/stews, Vegetables | 8 | Servings |
INGREDIENTS
| 2 | lb | Butternut squash |
| 6 | c | Basic Chicken Stock |
| 1 1/2 | T | Unsalted butter |
| 3 | c | Chopped leeks, white and |
| light-green parts only | ||
| 3/4 | t | Salt |
| 1/2 | t | Minced garlic |
| 1/2 | t | Ground cumin |
| 1/4 | t | Pure chile powder, not the |
| blended type | ||
| 1 | c | Canned crushed tomatoes |
| 1 | 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 | t | Sour cream |
| 3 | T | Finely chopped cilantro |
| leaves |
INSTRUCTIONS
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. In a large, heavy-bottomed 3-quart saucepan, warm butter over medium-low heat. Add leeks and 1/4 t salt, and cook until tender, about 45 minutes. Add garlic, cumin, and chile powder, and cook for 1 minute. 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. Return soup to saucepan and through. Garnish each serving with a teaspoon of sour cream and chopped cilantro. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary Posted to MM-Recipes Digest V4 #035 by John Merkel <[email protected]> on Feb 3, 1997.
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