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    Winter Squash Soup


    Source of Recipe


    internet

    List of Ingredients




    2 medium onions, chopped
    2 medium carrots, chopped
    2 cloves of garlic, chopped
    1 cup tomato puree
    2 fresh, hot chilies, seeded and chopped
    2½ pounds butternut squash, peeled and cubed
    5 cups NSA chicken broth (remove fat)
    pepper to taste
    lime wedges

    Recipe



    In a large, non-stick saucepan, 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.

 

 

 

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