Butternut Squash Soup Portuguese Style Recipe - Cooking Index
Butternut Squash Soup Portuguese Style Recipe - Cooking Index
| 6 tablespoons | 90ml | Olive oil |
| 3 | Onions - chopped | |
| 5 | Garlic cloves - minced | |
| 2 | Butternut squash - peeled, halved, | |
| Seeded, and cut into chunks | ||
| 1 | Potato - peeled, cubed | |
| 1 | Carrot - peeled, sliced | |
| 7 cups | 1659ml | Vegetable or chicken stock |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/3 cup | 30g / 1.1oz | Freshly-minced parsley |
| Fresh thyme - for garnish |
Pour the olive oil into a large soup pot and saute the onions and garlic over low heat for 3 to 5 minutes. Turn off the heat, cover the pot, and let the onion-garlic mixture steam for 15 minutes.
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.
Add the seasonings and parsley, stir well, cover the pot, and continue simmering for another 15 minutes.
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.
This recipe yields 6 servings.
Source:
TWELVE MONTHS OF MONASTERY SOUPS by Brother Victor-Antoine d'Avila-Latourrette (c) 1996 - Triumph Books, an imprint of Liguori Publications, Liguori, MO - 198 pages - $25.00 - As reprinted in the Mar/Apr, 1997 issue of Cookbook Digest
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