Shanna's Cuban Creamy Pumpkin Soup
3 tbl Olive oil
1 lrg Onion chopped
2 x clove garlic chopped
2 lb Butternut squash diced
4 cup Stock
1 cup water
1 dsh Tabasco
Salt to taste
Pimento strips to garnish
Method :
Heat olive oil over low heat and add onion and garlic. Cook, stirring till
tender.
Add squash and stock, cover and simmer for 40 to 50 minutes or till the squash
is very soft.
In a food processor, process soup till its very smooth and return to pot. Thin
with water and season.
Pour into a tureen and garnish with pimento.