Recipe of the week April, 13/2009

Butternut Squash Soup! (crema de auyama)

Ingredients

6 cups peeled and roughly diced butternut squash

2 tablespoon unsalted butter

1 cup white onion

1/2 cup red bell pepper

1/2 cup sliced leeks, white part only

5 cloves garlic

1/2 cup cilantro

1 medium sweet potato

3 medium carrots

6 1/2 cups chicken stock

salt, pepper

1 bay leaf

1 cream cheese

Directions

Melt the butter in a large pot over medium heat, add the onions, bell peppers, garlic, and leeks cook until slightly softened then add the rest of the ingredients but the cream cheese. Add the stock, bring to simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and carrots are tender, about 40 minutes.

Transfer in batches to a blender adding the cream cheese and blend until smooth.

Garnish with croutons and Parmesan cheese