Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil -peeled, seeded
1 Onion(s), chopped -cut into 1-inch pieces
2 Stalks celery, chopped -(4 cups)
1 Carrot, chopped 1/4 c Parsley; chopped
3 Garlic clove(s) 2 Bay leaves
-finely chopped 2 Sprigs fresh thyme or
1/2 Chilies 1 ts Dried thyme
-such as Scotch Bonnet 1 tb Brown sugar
-seeds and stems removed -plus more to taste
-finely chopped 1/2 c Sour cream plus
5 c Chicken stock 3 tb Sour cream for garnish
1 1/2 lb Calabaza or butternut squash Salt and pepper

--------------------------GARNISH-------------------------------
Chopped chives 1/4 ts Cayenne
-or scallion greens

Heat oil in Dutch oven or soup pot over medium heat. Add onions,
celery and carrots; cook until soft but not brown, 3-4 minutes. Add
garlic and chilies and cook for 1 minute more. Stir in stock, bay
leaves, thyme and sugar. Bring to a boil, reduce heat to medium-low
and simmer until the vegetables are very soft, 25-30 minutes. Discard
bay leaves and thyme sprigs.

Puree soup in a blender or food processor, in batches if necessary,
until very smooth. Add a little water if the soup is too thick..

The soup can be made ahead to this point and kept covered in the
refrigerator for up to 2 days.

Return soup to the pot and stir in « cup sour cream. Simmer soup for 3
minutes. Adjust seasonings, adding brown sugar, salt and pepper to
taste.

To serve, ladle soup into bowls. GArnish each portion with « tbs
dollop of sour cream, some chives or scallions and a dusting of red
pepper. Serve at once.

Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95

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