Winter Squash Soup
|Water/Chicken broth||3 1⁄2 Cup (56 tbs)|
|Butternut squash||2 Pound, peeled, halved, seeded, and diced (1 Large Piece)|
|Garlic||10 Clove (50 gm), peeled and quartered|
|Stale white bread slice||2 , with the crusts removed, diced|
|Black pepper||1⁄4 Teaspoon|
|Dried basil||1 Teaspoon, crumbled|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
1. Bring the water and salt to a boil in a 3-quart saucepan. Add the squash and garlic, and simmer for 25 minutes, covered, or until the squash is very tender, stirring occasionally.
2. Add the bread, pepper, and basil, reduce the heat, and simmer, uncovered, for 2 or 3 minutes longer. Puree the soup in an electric blender or food processor, then return it to the saucepan and reheat, uncovered, to serving temperature. Stir in the oil, and sprinkle each serving with some of the parsley.