Butternut Squash Soup Recipe : Emeril Lagasse : Recipes : Food Network

Ingredients

  • 1 Butternut squash, about 2 pounds
  • 2 tablespoons peanut oil
  • 1 cup chopped onion
  • 1 ½ teaspoons chopped garlic
  • ½ cup thinly sliced carrot
  • ½ teaspoons ground cumin
  • ½ teaspoon salt
  • + 4 more ingredients
    • ½ teaspoon black pepper
    • 1 tablespoon finely minced jalapeno pepper
    • 2 cups chicken stock
    • ¼ 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 ad...

View full recipe at SpringPad

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