Monday, November 18, 2013

Butternut Squash Soup

Butternut Squash Soup
Butternut Squash soup is a favorite of mine.  I love the velvety texture and the satisfying flavor it has.  The color of the soup is beautiful.  It reminds me of fall.   I usually make it for Thanksgiving but have started making it more often.  It is really very easy to make and doesn't require a lot of time.  This particular recipe has an extra subtle kick to it by using a tablespoon of chopped jalapeno.  Another ingredient  that kicks up the flavor is cumin.  

To make this soup you cut up about 2 pounds of butternut squash or buy some that has already been cubed.  This is what I do.  It is a time saver.    In a large pot you heat some peanut oil and cook some chopped onions  until they begin to brown. Then toss in some chopped garlic.  Next,  add the carrots,  cumin, salt, and pepper.  Cook for about a minute and then add the squash, jalapeno pepper, and some chicken stock.  You then cook the soup for about 20 minutes or until the vegetables are tender.  The soup is then pureed either with an immersion blender or a stand blender.  If you are using a stand blender let the soup cool for awhile.  Return the soup to the stove and reheat.  Add the cream and adjust seasoning if necessary.  You can garnish the soup with pumpkin seeds or creme fraiche.

This is a terrific soup for the holidays:)

Butternut Squash Soup
Emeril Lagasse


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 teaspoon 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
Pumpkin Seeds for garnish
Creme Fraiche for garnish


1. Cut the squash in half and scoop out the seeds.  Peel the squash and cut into 1 inch pieces.
2. In a large pot, heat oil over medium heat.  Add the onions and cook, stirring often, until they begin to brown, about 5 minutes.  Add the garlic and cook for about 30 seconds.
3. Add the carrot, cumin, salt, and pepper.  Cook for 1 minute and then add the squash, jalapeno pepper, and chicken stock.
4. Bring to a boil, reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.  Puree until smooth.
6. Return to the heat, add the cream and adjust the seasonings.  Garnish with pumpkin seeds or creme fraiche.  Serve.

Makes 4 servings