Butternut Squash Soup
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4 Servings
2.00 lb Butternut squash -; (1
-squash)
2.00 tb Peanut oil
1.00 c Chopped onion
1.50 ts Chopped garlic
0.50 c Thinly-sliced carrot
0.50 ts Ground cumin
0.50 ts Salt
0.50 ts Freshly-ground black pepper
1.00 tb Finely-minced jalapeno
-pepper
2.00 c Chicken stock
0.25 c Heavy cream
1.00 Recipe 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.
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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