| 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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