Butternut Squash Soup

Recipe Ingredients

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

Recipe Instructions

* 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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