Butternut squash soup 2

1 Servings

Ingredients

Quantity Ingredient
1 Butternut squash,; about 2 pounds
2 tablespoons Peanut oil
1 cup Chopped onion
1½ teaspoon Chopped garlic
½ cup Thinly sliced carrot
½ teaspoon Ground cumin
½ teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Finely minced jalapeno pepper
2 cups Chicken stock
¼ cup Heavy cream

Directions

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.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2211 Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 07:35:47 -0500 From: Meg Antczak <meginny@...>

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