Portuguese-style Butternut Squash Soup

== Description ==
Original Recipe by: Twelve Months of Monastery Soups. p. 51
== Ingredients ==
* 6 tbsp olive oil
* 3 onions, chopped
* 5 cloves garlic, minced
* 2 butternut squash, peeled,
* 1 potato, peeled and cubed
* 1 carrot, peeled and sliced
* 7 cups chicken stock, or vegetable stock
* salt and pepper, to taste
* ⅓ cup parsley, minced
* fresh thyme leaves
== Directions ==
# Pour the olive oil into a large soup pot and saute the onions and garlic over low heat for 3-5 minutes. Turn off the heat, cover the pot and let the onion-garlic mixture steam for 15 minutes.
# Add the squash, potato and carrot and stir the mixture well. Pour in the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 minutes.
# Add the seasoning and parsley, stir well, cover the pot , and continue simmering for another 15 minutes.
# Blend one third of the soup at a time in a blender or food processor and return it to the original, but clean, pot. Reheat the soup over low heat, but do not let it come to a boil.
# Serve hot and sprinkle fresh thyme leaves on top of each serving as garnish.
Category:Butternut squash Soup Recipes
Category:Carrot Recipes
Category:Chicken stock and broth Recipes
Category:Onion Recipes
Category:Portuguese Soups
Category:Potato Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Soup Recipes