Recipe - Mexican Winter Squash Soup-Martha Stewart Living

2 pound Butternut squash
6 cup Basic Chicken Stock
1 One half tablespoon Unsalted butter
3 cup Chopped leeks, white and
lightgreen parts only
Three fourths teaspoon Salt
One half teaspoon Minced garlic
One half teaspoon Ground cumin
One fourth teaspoon Pure chile powder (not the
blended type)
1 cup Canned crushed tomatoes
1 2 chipotle peppers canned
in adobo, seeds and ribs
removed, minced
2 Cilantro bottoms (bottom 2
inches with roots
attached), rinsed
Freshly ground pepper
8 teaspoon Sour cream
3 tablespoon Finely chopped cilantro
leaves

1. Rinse squash, trim ends, cut in half lengthwise, and discard strings and
seeds. Put into a saucepan with stock, cutting again if necessary, to make
squash fit into pan. Bring to a boil, reduce heat to low, and simmer,
covered, until just tender, about 20 minutes. Remove squash, and when it is
cool enough to handle, cut away skin with a small, sharp knife and chop
flesh into roughly 1inch squares.

2. In a large, heavybottomed 3quart saucepan, warm butter over mediumlow
heat. Add leeks and One fourth t salt, and cook until tender, about 45 minutes.
Add garlic, cumin, and chile powder, and cook for 1 minute.

3. Add reserved squash and stock, tomatoes, chipotles, cilantro bottoms,
remaining salt, and pepper to taste, and bring to a boil. Cook over low
heat for 30 minutes. Puree in a blender or food processor.

4. Return soup to saucepan and through. Garnish each serving with a tea
spoon of sour cream and chopped cilantro.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MMRecipes Digest V4 #035 by John Merkel jmerk@doitnow.com on
Feb 3, 1997.