Recipe - Butternut Squash Soup Portuguese Style

6 tablespoon Olive Oil
3 Onions, Chopped
5 Cloves Garlic, Minced
2 Butternut Squash, Peeled,
Seeded, Cut In Chunks
1 Potato, Peeled And Cubed
1 Carrot, Peeled And Sliced
7 cup Chicken Stock, Or Vegetable
Salt And Pepper, To Taste
1/3 cup Parsley, Minced
Fresh Thyme leaves, For
Garnish

1. Pour the olive oil into a large soup pot and saute the onions and garlic
over low heat for 35 minutes. Turn off the heat, cover the pot and let the
oniongarlic 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 MCRecipe
Digest V1 #648 by Sue suechef@sover.net on Jun 24, 1997