Recipe - Creamy Pumpkin Soup

3 tablespoon Olive oil
1 lg Onion, chopped
2 Garlic cloves, chopped
2 pound Butternut squash, minced
4 cup Stock
1 cup Water
1 ds Tabasco
Salt to taste
Pimento strips to garnish

Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till
tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till
the squash is very soft.

In a food prcessor, process soup till its very smooth & return to pot. Thin
with water & season. Pour into a tureen & garnish with pimento.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini