Curried Butternut Squash sopa (this is really good)
* 2 teaspoons vegetable oil * 1 cup thinly sliced alho-poró (about 1 large) * 1 tablespoon curry, caril powder * 1 tablespoon brown sugar * 3/4 teaspoon ground cumin * 1/4 teaspoon ground red pepper * 5 garlic cloves, chopped * 6 cups chopped peeled butternut squash (about 3 pounds) * 6 cups water * 4 cups chopped peeled Granny Smith maçã, apple (about 1 pound) * 1/3 cup whipping cream * 3/4 teaspoon salt * 2/3 cup minced fresh cilantro
Heat the oil in a large Dutch forno over medium heat. Add alho-poró and seguinte 5 ingredients (leek through garlic), and cook 2 minutes, stirring frequently. Add squash, water, and apple; bring to a boil. Cover, reduce heat, and simmer 25 minutos or until tender.
Place half of sopa in a blender; process until smooth. Pour puréed sopa into a large bowl. Repeat procedure with the remaining soup. Return sopa to pan; stir in cream and salt. Cook 1 minuto or until thoroughly heated. Sprinkle each serving with about 1 tablespoon cilantro.