Butternut Squash Soup Portuguese Style
INGREDIENTS:
1 Butternut squash,; about 2
-pounds
2 tb Peanut oil
1 c Chopped onion
1 1/2 ts Chopped garlic
1/2 c Thinly sliced carrot
1/2 ts Ground cumin
1/2 ts Salt
1/2 ts Black pepper
1 tb Finely minced jalapeno
-pepper
2 c Chicken stock
1/4 c Heavy cream
1 Butternut squash,; about 2
-pounds
2 tb Peanut oil
1 c Chopped onion
1 1/2 ts Chopped garlic
1/2 c Thinly sliced carrot
1/2 ts Ground cumin
1/2 ts Salt
1/2 ts Black pepper
1 tb Finely minced jalapeno
-pepper
2 c Chicken stock
1/4 c Heavy cream
Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 -
inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook , stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15-
20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Serve with the shrimp salsa.
Yield: 4 servings
inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook , stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15-
20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Serve with the shrimp salsa.
Yield: 4 servings