Creamy Pumpkin Soupcuban, soups, vegetarian 3 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, chopped 2 lb butternut squash, diced 4 cup stock 1 cup water 1 dash tabasco 1 salt to taste 1 pimento strips to garnish Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till the squash is very soft. In a food prcessor, process soup till its very smooth & return to pot. Thin with water & season. Pour into a tureen & garnish with pimento. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" |
