Butternut Squash Soup (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 butternut squash, about 2 pounds |
2 tablespoons peanut oil |
1 cup chopped onion |
1 1/2 teaspoons chopped garlic |
1/2 cup thinly sliced carrot |
1/2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon finely minced jalapeno pepper |
2 cups chicken stock |
1/4 cup heavy cream |
Directions:
1. 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- 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.
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