This recipe comes straight from Emeril on the Food Network website. I pretty much stick to the original recipe on this one. I start craving this soup once fall arrives, and it never fails me. I made it a month or so ago, but it's taken me while to get around to posting.
Ingredients:
- 1 butternut squash, about 2 lbs.
- 2 Tbsp peanut oil
- 1 cup chopped onion
- 1-1/2 tsp chopped garlic
- 1/2 cup thinly sliced carrot
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp finely minced jalapeno pepper
- 2 cups vegetable stock
- 1/4 cup heavy cream
Cut the squash in half, lengthwise, and scoop out the seeds. Peel the squash, and cut it into 1-inch pieces. In a large pot, heat oil over medium heat. Add the 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 veggie stock (okay, Emeril calls for 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 (I LOVE my immersion blender) or transfer to a blender or food processor. Puree until smooth. Return to the heat; add the cream and adjust the seasonings. He calls for topping it off with a shrimp salsa here, but I skip that. Yum!
