Title: Creamy Pumpkin Soup
Categories: Soup Cuban
Yield: 6 Servings

3	tb	Olive oil
1	lg	Onion, chopped
2		Garlic cloves, chopped
2	lb	Butternut squash, diced
4	c	Stock
1	c	Water
1	ds	Tabasco
		Salt to taste
		Pimento strips to garnish

Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 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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