Title: Butternut Squash Soup 2
Categories: New, Text, Import
Yield: 1 Servings

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

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