Butternut Squash Soup Portuguese Style

1. 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. 2. 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. 3. Add the seasoning and parsley, stir well, cover the pot , and continue simmering for another 15 minutes. 4. 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. Recipe by: Twelve Months of Monastery Soups. p. 51 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997