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I tried this last night and it was very good, nice and simple just the way I like to cook.
I added a carrot and a stick of celery, just because I had them there. I also only put in one jalapeno and it was just right like that.
It makes lovely thick soup
Next time I would add a bit of plain yogurt as well and another tomato. Used std chedder for the cheese on top and didn't take much notice of amounts.
* 4 tablespoons (1/2 stick) unsalted butter
* 1 onion, chopped
* 1 medium tomato, cored, seeded and diced
* 2 garlic cloves, minced
* 2 jalapeno chiles, stemmed, seeded and chopped
* 1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
* 3 cups stock or water
* 1 teaspoon coarse salt
* 2 cups whole milk
* 1/4 cup grated Manchego cheese
Directions
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.
Winter Squash Soup Recipe : : Food Network
I added a carrot and a stick of celery, just because I had them there. I also only put in one jalapeno and it was just right like that.
It makes lovely thick soup
Next time I would add a bit of plain yogurt as well and another tomato. Used std chedder for the cheese on top and didn't take much notice of amounts.
* 4 tablespoons (1/2 stick) unsalted butter
* 1 onion, chopped
* 1 medium tomato, cored, seeded and diced
* 2 garlic cloves, minced
* 2 jalapeno chiles, stemmed, seeded and chopped
* 1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
* 3 cups stock or water
* 1 teaspoon coarse salt
* 2 cups whole milk
* 1/4 cup grated Manchego cheese
Directions
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.
Winter Squash Soup Recipe : : Food Network
), I use a couple of tins of 'value' supermarket tinned toms, which makes it really cheap.
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