Mexican winter squash soup-martha stewart liv

8 Servings

Ingredients

Quantity Ingredient
2 pounds Butternut squash
6 cups Basic Chicken Stock
1½ tablespoon Unsalted butter
3 cups Chopped leeks, white and light-green parts only
¾ teaspoon Salt
½ teaspoon Minced garlic
½ teaspoon Ground cumin
¼ teaspoon Pure chile powder (not the blended type)
1 cup Canned crushed tomatoes 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 teaspoons Sour cream
3 tablespoons Finely chopped cilantro leaves

Directions

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 ¼ 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

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