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Title: Butternut Squash Soup Portuguese Style
Yield: 6 Servings

Ingredients

      6 tb olive oil
      3    onions, chopped
      5    cloves garlic, minced
      2    butternut squash, peeled,
           -seeded, c; ut in chunks
      1    potato, peeled and cubed
      1    carrot, peeled and sliced
      7 c  chicken stock, or vegetable
      1    salt and pepper, to taste
    1/3 c  parsley, minced
      1    fresh thyme leaves, for
           -garnish

Instructions

1. Pour the olive oil into a large soup pot and saute the onions and garlic
over low heat for 3-5 minutes. Turn off the heat, cover the pot and let the
onion-garlic mixture steam for 15 minutes.

2. 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.

3. Add the seasoning and parsley, stir well, cover the pot , and continue
simmering for another 15 minutes.

4. 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.

Recipe by: Twelve Months of Monastery Soups. p. 51 Posted to MC-Recipe
Digest V1 #648 by Sue on Jun 24, 1997

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