Recipe Archives->Mexican->Squash Soup

Winter Squash Soup (PARAGUAY)
8 servings
                                                                               
2 tablespoons butter
2 medium onions, chopped
2 medium carrots, chopped
2 cloves of garlic, chopped
1 cup tomato puree
2 fresh, hot chilies, seeded and chopped
2 1/2 pounds butternut squash, peeled and cubed
5 cups low-sodium, chicken broth (remove fat)
pepper to taste
very small amount of salt (optional)
lime wedges

In a large, non-aluminum saucepan, warm the butter over medium heat.
Stir in the onions, carrots, and garlic. Cook for 3 minutes and
then cover the pan. Lower heat and cook for 3 or 4 more minutes,
until the vegetables are very tender. Stir in the tomato puree,
chilies, butternut squash, and chicken broth. Bring the soup to a
simmer and cook for 30 minutes. Mash the squash pieces with a potato
masher or the back of a spoon (the soup does not need to be completely
smooth), season to taste (optional) and serve. Pass lime wedges to
be squeezed into each bowl of soup.

Serve with corn bread.

Printable version: squash-soup.txt.