| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 3/4 | lb | Butternut squash (about 2 medium) |
| 2 | tb | Olive oil |
| 5 | c | (or more) chicken stock or canned low-salt broth |
| 1 1/2 | ts | Minced jalapeno chili |
| 1 | Pinch of saffron threads | |
| 1/2 | Japaleno chili; cut into rings |
INSTRUCTIONS
Peel squash. Cut each squash lengthwise in half. Scoop out seeds. Thinly slice enough squash to measure 1 cup. Cut remaining squash into 1-inch pieces. Heat oil in heavy large skillet over medium-high heat. Add 1 cup squash slices and cook until brown, stirring occasionally, about 8 minutes. Transfer browned squash to heavy large pot. Add remaining squash, 5 cups stock and minced jalapeno to pot and bring to boil. Reduce heat and simmer until squash is very tender, about 25 minutes. Puree squash in batches in blender. Pour puree back into pot. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with more stock if desired. Mix jalapeno rings and saffron into soup and simmer 2 minutes. Ladle into bowls and serve. Source: Bon Appetit Magazine - February, 1993 Posted to MC-Recipe Digest V1 #259 Date: Fri, 25 Oct 1996 23:07:46 -0400 (EDT) From: Bill Camarota <gfx4tv@acy.digex.net>
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