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Ingredients Jump to Instructions ↓

  1. 3 tb Olive oil

  2. 1 lg Onion, chopped

  3. 2 ea Garlic cloves, chopped

  4. 2 lb Butternut squash, diced

  5. 4 c Stock

  6. 1 c Water

  7. 1 ds Tabasco

  8. 40 to 50 minutes or till the squash is very soft. In a food prcessor, process soup till its very smooth & return to pot. Thin with water & season. Pour into a tureen & garnish with pimento. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

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