| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Mexican |
Soup/stews, Vegetables, Mexican |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Butternut squash |
| 6 |
c |
Basic Chicken Stock |
| 1 1/2 |
tb |
Unsalted butter |
| 3 |
c |
Chopped leeks, white and light-green parts only |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Pure chile powder (not the blended type) |
| 1 |
c |
Canned crushed tomatoes 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 |
ts |
Sour cream |
| 3 |
tb |
Finely chopped cilantro leaves |
INSTRUCTIONS
1. 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.
2. 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.
3. 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.
4. Return soup to saucepan and through. Garnish each serving with a tea-
spoon 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:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”