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Mexican Winter Squash Soup-martha Stewart Liv

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      Title: MEXICAN WINTER SQUASH SOUP-MARTHA STEWART LIV
 Categories: Soup/stews, Vegetables, Mexican
      Yield: 8 Servings
 
      2 lb Butternut squash
      6 c  Basic Chicken Stock
  1 1/2 tb Unsalted butter
      3 c  Chopped leeks, white and
           -light-green parts only
    3/4 ts Salt
    1/2 ts Minced garlic
    1/2 ts Ground cumin
    1/4 ts Pure chile powder (not the
           -blended type)
      1 c  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 ts Sour cream
      3 tb 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 1-inch squares.
  
  2. In a large, heavy-bottomed 3-quart saucepan, warm butter over
  medium-low heat. Add leeks and 1/4 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
 
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