Winter Squash Soup
|Onion||1 , chopped|
|Tomato||1 , peeled, seeded and chopped|
|Hot red pepper/Cayenne to taste||2 Teaspoon, seeded and chopped|
|Garlic||1 Clove (5 gm), minced|
|Winter squash||2 Pound, peeled, seeded and cut into 1/2 inch cubes to make 4 cups|
|Beef stock||4 Cup (64 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
In a large saucepan, saute onion in butter for a few minutes.
Add tomato, pepper or cayenne and garlic and saute 5 minutes longer.
Then add squash, stock and seasonings.
Bring mixture to a boil and simmer, covered, for approximately 20 minutes or until squash is very tender.
When ready to serve, garnish with parsley.