Butternut Squash Soup Recipe - Cooking Index
2 lbs | 908g / 32oz | Butternut squash - (1 squash) |
2 tablespoons | 30ml | Peanut oil |
1 cup | 62g / 2.2oz | Chopped onion |
1 1/2 teaspoons | 7.5ml | Chopped garlic |
1/2 cup | 55g / 1.9oz | Thinly-sliced carrot |
1/2 teaspoon | 2.5ml | Ground cumin |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
1 tablespoon | 15ml | Finely-minced jalapeno pepper |
2 cups | 474ml | Chicken stock |
1/4 cup | 59ml | Heavy cream |
1 | Shrimp Salsa - see * Note |
* Note: see the "Shrimp Salsa" recipe which is included in this collection.
Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1-inch pieces.
In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Serve with the Shrimp Salsa.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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