squash soup ecua-style.

now that it is super chilly out, i have been feelin' in the mood for soup.  everyone loves butternut squash soup....SO i wanted to share a interesting twist on it.  i like to make it like i've had it in ecuador.  don't be put off by the mixture of sweet and savory.  just trust me.  (as usual with my ecua-recipes, this one comes from laylita.)


sopa de zapallo.

ingredients.
3 T olive oil
1 white onion, diced
3 garlic cloves, minced
1 t cumin
4 roma tomatoes, chopped
6 c vegetable stock
1 butternut squash, peeled, seeded, and cut into chunks**
s and p to taste
shredded cheddar cheese to garnish
avocado to garnish

directions.
1.  heat the oil in a large pot and add the onion, garlic, cumin, and tomatoes.  saute for about five minutes or until the onions are translucent.
2.  add the vegetable stock and bring to a boil.
3.  add the squash, return to a boil, then let simmer for about thirty minutes or until the squash chunks are very tender.  (right now the word tender is really weirding me out).
4.  let the soup cool a bit to prevent injuries (we already conquered the squash) then puree it using an emersion blender.  if you aren't lucky enough to have one of these totally awesome items, then just use a regular blender and work in batches.  but be annoyed that it was inconvenient.
5.  add salt and pepper to taste.
6.  serve topped with grated cheese and avocado slices.

this immediately made me want to eat this again.

**ever lost a finger trying to peel and cut a butternut squash?  never again.  boil water in a large pot.  take the whole squash and put it in the boiling water (covered) for 3 minutes.  remove it from the water and let it cool til you can handle it.  NOW you can just peel it like a potato with a regular peeler and cut it with a regular knife and not worry about blood and frustration.  BEST TRICK EVER.