Winter Squash Soup

Name: Winter Squash Soup
Ingredients: 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

10 ingredients

7 steps

Ingredients

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

1

Melt the butter in a large stockpot over moderate heat.
2

Add the onion and saute until soft, about 5 minutes.
3

Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer.
4

Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly.
5

Puree soup with an immersion blender, or use a blender and return soup to a clean pan.
6

Add the milk and heat gently.
7

Stir in the cheese and adjust the seasonings.