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1
Preheat oven to 350 degrees.
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2
Cut squash in half lengthwise and remove seeds.
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3
Place, cut side down, on high-sided cookie sheet, pour water in pan to coat bottom.
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4
Bake till tender, about 1 hour.
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5
Meanwhile, heat butter in heavy pot.
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6
Add in chopped garlic and cook for 10 seconds.
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7
Add in onions and cook over medium-low heat till onions are translucent/soft, about 8 to 10 min.
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8
Pour in chicken broth.
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9
Bring to boiling.
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10
Reduce heat to very low.
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11
Peel and throw away skin from squash.
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12
Mash flesh lightly, add in to stock pot, and cook about 5 min.
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13
Pour soup into container of blender, in batches if necessary, and process till smooth but still thick.
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14
Return soup to heat.
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15
Season to taste with salt and pepper.
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16
Pour into serving bowls, decorate as desired with Red and Green Coulis.
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17
Makes10 to 12 c..
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18
Red Pepper Coulis:Roast pepper over flame on stove or possibly under broiler till skin blackens proportionately.
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19
Let cold.
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20
Peel off black skin and remove core and seeds.
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21
Chop coarsely.
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22
In food processor or possibly blender, puree peppers, adding chicken broth till thick sauce consistency is attained.
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23
Season with salt and pepper, strain, and pour into plastic squeeze bottle.
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24
Green Basil Coulis:Heat extra virgin olive oil in skillet.
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25
Add in garlic and sliced shallots to pan and saute/fry' over low heat till translucent/soft, about 5 min.
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26
Pour in wine and cook 1 minute.
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27
Stir in basil leaves and toss till coated with oil.
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28
Place in blender or possibly food processor and process, adding chicken broth till liquid can be poured easily, but is not runny.
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29
Season with salt and pepper, and pour into squeeze bottle.
