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RECIPE 5
Jalapeño And Butternut Squash Soup
GRANNY SAYS: This is
a great soup to complement a Mexican dinner, or a spicy main dish. Just make sure you have plenty of cold drinks
on hand to serve with this hot and delicious meal!
| 1 medium butternut squash |
1 tbsp. olive oil |
| 3 cups chicken stock |
2 tsp. minced jalapeño chili |
| 1 whole jalapeño chili sliced in rings |
Paprika for garnish |
- Cut squash in half, remove seeds, and bake, face down in 1/ 4
inch water, at 350 degrees for 20 to 30 minutes or until pulp is
tender.
- Cool slightly, then scoop squash from shell.
- In a large saucepan, combine squash, stock, oil with minced
jalapeño and bring to a boil.
- Cool slightly, puree mixture in blender, return to heat and simmer
for 10 to 15 minutes.
- Served hot garnished with paprika and jalapeño rings.
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