Portuguese-style Butternut Squash Soup

Description

Original Recipe by: Twelve Months of Monastery Soups. p. 51

Ingredients

• 6 tbsp olive oil
• 3 onions, chopped
• 5 cloves garlic, minced
• 2 butternut squash, peeled,
• 1 potato, peeled and cubed
• 1 carrot, peeled and sliced
• 7 cups chicken stock, or vegetable stock
• salt and pepper, to taste
• ⅓ cup parsley, minced
• fresh thyme leaves

Directions

1. Pour the olive oil into a large soup pot and saute the onions and garlic over low heat for 3-5 minutes. Turn off the heat, cover the pot and let the onion-garlic 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.
5. Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.