| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Essnce02 | 4 | servings | |
INGREDIENTS
| 2 | lb | Butternut squash -; (1 squash) |
| 2 | tb | Peanut oil |
| 1 | c | Chopped onion |
| 1 1/2 | ts | Chopped garlic |
| 1/2 | c | Thinly-sliced carrot |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly-ground black pepper |
| 1 | tb | Finely-minced jalapeno pepper |
| 2 | c | Chicken stock |
| 1/4 | c | Heavy cream |
| 1 | Recipe Shrimp Salsa; see * Note |
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. 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 - [email protected] 12-12-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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