| 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>
A Message from our Provider:
“Your pain touches God’s heart”