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Recipes
Soup & Stews
Cuban Soup

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.