CREAMY PUMPKIN SOUP

3 tablespoons olive oil
1 large onion, chopped
2 each garlic cloves, chopped
2 pounds butternut squash, diced
4 cups stock
1 cup water
1 dash Tabasco sauce
salt to taste
pimento strips to garnish

Heat olive oil over low heat and add onion and garlic. Cook, stirring till tender.

Add squash and stock, cover and simmer for 40 to 50 minutes or till the squash is very soft.

In a food processor, process soup till it's very smooth.

Return to pot, thin with water and season. Pour into a tureen and garnish with pimento.

Servings: 6
Source: Memories of a Cuban Kitchen: More Than 200 Classic Recipes by Mary Urrutia Randelman by Joan Schwartz