Butternut squash soup portuguese style

6 Servings

Ingredients

Quantity Ingredient
6 tablespoons Olive Oil
3 Onions, Chopped
5 Cloves Garlic, Minced
2 Butternut Squash, Peeled, Seeded, Cut In Chunks
1 Potato, Peeled And Cubed
1 Carrot, Peeled And Sliced
7 cups Chicken Stock, Or Vegetable
Salt And Pepper, To Taste
⅓ cup Parsley, Minced
Fresh Thyme leaves, For Garnish

Directions

1. Pour the olive oil into a large soup pot and saute the onions and garlic over low heat for 3-5 minutes. Turn off the heat, cover the pot and let the onion-garlic mixture steam for 15 minutes.

2. Add the squash, potato and carrot and stir the mixture well. Pour in the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 minutes.

3. Add the seasoning and parsley, stir well, cover the pot , and continue simmering for another 15 minutes.

4. Blend one third of the soup at a time in a blender or food processor and return it to the original, but clean, pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.

Recipe by: Twelve Months of Monastery Soups. p. 51 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997

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