Mexican Winter Squash Soup-martha Stewart Liv Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Butternut squash,
6 cup: Basic Chicken Stock,
1 1/2 tbsp: Unsalted butter,
3 cup: Chopped leeks, white and light-green parts only
3/4 tsp: Salt,
1/2 tsp: Minced garlic,
1/2 tsp: Ground cumin,
1/4 tsp: Pure chile powder, not the blended type
1 cup: Canned crushed tomatoes,
1: -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 tsp: Sour cream,
3 tbsp: 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 1/4 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
Source from luhu.jp
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 1/4 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
Source from luhu.jp