Mexican Won Ton
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
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 ts Sour cream
3 tb Finely chopped cilantro
-leaves
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
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 ts Sour cream
3 tb Finely chopped cilantro
-leaves
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
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