Butternut Jalapeno Soup

iVillage Member
Registered: 06-29-2005
Butternut Jalapeno Soup
4
Mon, 12-03-2007 - 10:02am

The jalapeno adds just a small amount of heat to this very creamy and smooth soup!










Butternut Squash Soup



Recipe Courtesy of Emeril Lagasse

Show: 
The Essence of Emeril

Episode: 
Squash Halloween









1 Butternut squash, about 2 pounds
2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream
(I used Fat Free half anf half)

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.


me.jpg me picture by dheimbecker

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iVillage Member
Registered: 04-01-2004
Mon, 12-03-2007 - 6:48pm
This sounds good.
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iVillage Member
Registered: 06-30-1997
Mon, 12-03-2007 - 7:58pm

Oooo, this sounds good, Destiny!!! I just bought a butternut squash to try for the first time and I think this will be what I use it for. Thanks for posting the recipe. I've never had an Emeril recipe I didn't like!!!

Rebekah


Rebekah

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iVillage Member
Registered: 06-29-2005
Mon, 12-03-2007 - 8:16pm
I agree, Emeril usually hits the mark! This soup was really yummy- perfect for the cold nights we have been having!


me.jpg me picture by dheimbecker

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iVillage Member
Registered: 09-30-2007
Mon, 12-03-2007 - 8:45pm
This sounds really good.