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CREMA DE CALABAZA
1 lb. butternut squash Peel and cut the butternut squash into cubes.
Remove seeds.
½ medium yellow onion
1 cup chicken stock Chop carrots, leek (white part only) and onion.
2 carrots Sauté carrots, leek, garlic and onion in olive oil in a
½ leek (white part only) pot over low heat until soft, stirring often.
Olive oil Add the butternut squash and chicken stock to
1 bay leaf cover all ingredients.
½ tsp. salt Add thyme sprig, bay leaf and salt and pepper
Pinch of pepper to taste.
1 tbsp. butter Bring to a simmer for about 20 minutes until squash
1 tbsp. heavy cream is soft.
1 thyme sprig Add butter and heavy cream. Cook for another
1 tsp. minced garlic 2 minutes.
1 tsp. sugar Let the soup cool.
Remove thyme sprig and bay leaf.
Blend soup with immersion blender. Add more stock if soup is too thick.
Bring to a boil and serve hot.
Recipe courtesy of Chef Efrain Bermudez, Valencia Restaurant
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