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Butternut Squash Soup Portuguese Style Recipe

by Global Cookbook

Ingredients

6 Tbsp. Extra virgin olive oil 3 x Onions minced 5 x Garlic cloves chopped 2 x Butternut squash peeled, halved, seeded, and cut into chunks

1 x Potato peeled, cubed 1 x Carrot peeled, sliced 7 c. Vegetable or possibly chicken stock Salt to taste Freshly-grnd black pepper to taste 1/3 c. Freshly-chopped parsley Fresh thyme for garnish

Directions

1. Pour the extra virgin olive oil into a large soup pot and saute/fry the onions and garlic over low heat for 3 to 5 min. Turn off the heat, cover the pot, and let the onion-garlic mix steam for 15 min.
2. Add in the squash, potato, and carrot and stir the mix well. Pour in the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 min.
3. Add in the seasonings and parsley, stir well, cover the pot, and continue simmering for another 15 min.
4. Blend one third of the soup at a time in a blender or possibly food processor and return it to the original but clean pot. Reheat the soup over low heat, but don't let it come to a boil. Serve warm and sprinkle fresh thyme leaves on top of each serving as garnish.
5. This recipe yields 6 servings.

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