Winter Squash Soup

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter - (1/2 stick)
1		Onion - chopped
1		Tomato - cored, seeded, (medium) and diced
2		Garlic cloves - minced
2		Jalapeno chiles - stemmed, seeded, and chopped
1 1/2 lbs	681g / 24oz	Winter squash - peel, cut 1/2" cubes
		(such as West Indian pumpkin)
3 cups	711ml	Stock or water
1 teaspoon	5ml	Coarse salt
2 cups	474ml	Whole milk
1/4 cup	36g / 1.3oz	Grated Manchego cheese

Recipe Instructions

Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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