I enjoy a bowl eating of warm soup, chili or stew when the temperatures begin to drop. Recently, I wanted butternut squash soup. I had a butternut squash in the refrigerator, but hadn't decided which recipe I would follow to make the soup. I stumbled upon a butternut squash soup created by Emeril Lagasse on
Food Network.
Ingredients
- 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 checked the recipe ingredients list and determined the only ingredients I would need to purchase were a second squash, a jalapeno pepper, chicken stock, and heavy cream - a quick trip to the nearby supermarket would suffice.
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| photo by TEP |
Peeling and seeding the butternut squash took the most time. After getting all the ingredients ready, I heated the peanut oil in a large pot. The onion and garlic were added to the pot first and cooked for about 5 minutes. Per the directions, I added the carrots, cumin, salt and pepper next. The next step was adding the squash, jalapeno and chicken. Once the mixture came to a boil, I reduced the heat. After 20 minutes I poured the mixture into my food processor and pureed it until it was smooth. The mixture was then returned to the pot; I added the cream and once well blended I poured myself a bowl.
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| photo by TEP |
The soup was smooth and creamy, but the jalapeno pepper added a wonderfully savory element to the soup. The soup was easy to store in the refrigerator and leftover soup retained the savory element.
I could see pairing this soup with a sandwich, salad or eating it alone. I plan to make this easy to prepare, filling soup again very soon.
Do you have a favorite soup or stew? Share in the comments below.
Be well,
Technicolor girl
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| image created by Ink+ LLC |
