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Butternut Squash Soup
Recipe Courtesy of Emeril Lagasse
Show: The Essence of Emeril  Episode: Squash Halloween
This recipe is available for a limited time only. Why?

 Recipe Summary
Prep Time: 15 minutes Cook Time: 30 minutes
Yield: 4 servings  


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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

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.

Other Recipes from this Episode
Butternut Squash Soup
Shrimp Salsa
Acorn Squash Risotto with Duck and Sage
Pumpkin Pecan Torta

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