Recipe - Butternut Squash Soup 2

1 Butternut squash,; about 2
pounds
2 tablespoon Peanut oil
1 cup Chopped onion
1 One half teaspoon Chopped garlic
One half cup Thinly cut or sliced up carrot
One half teaspoon Ground cumin
One half teaspoon Salt
One half teaspoon Black pepper
1 tablespoon Finely minced jalapeno
pepper
2 cup Chicken stock
One fourth 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 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 MCRecipe Digest V1 #300

Date: Wed, 13 Nov 1996 07:35:47 0500

From: Meg Antczak meginny@frontiernet.net