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Winter Squash SoupCategories: Toohot10 Yield: 4 servings 4 tb Unsalted butter -; (1/2 -stick) 1 Onion; chopped 1 md Tomato; cored, seeded, ; and diced 2 Garlic cloves; minced 2 Jalapeno chiles; stemmed, -seeded, ; and chopped 1 1/2 lb Winter squash; peel, cut -1/2" cubes (such as West Indian -pumpkin) 3 c Stock or water 1 ts Coarse salt 2 c Whole milk 1/4 c Grated Manchego cheese 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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken ----- ---------- |
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