Title: Creamy pumpkin soup
 Categories: Soups, Cuban, Vegetarian
      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"