| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | Butternut squash,; about 2 pounds | |
| 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 | Black pepper |
| 1 | tb | Finely minced jalapeno pepper |
| 2 | c | Chicken stock |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
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@frontiernet.net>
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