| 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 <jmerk@doitnow.com> on Feb 3, 1997.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”