Ingredients
- 1 Butternut squash, a couple of pounds
- two tablespoons peanut oil
- 1 cup chopped onion
- 1 1/2 teaspoons chopped garlic clove
- 1/2 cup thinly sliced carrot
- 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon finely minced jalapeno pepper
- 2 cups chicken stock
- 1/4 cup heavy cream
Directions
Cut the squash in two and scoop the seeds. Peel the squash and reduce 1 " pieces. Inside a large pot, heat oil over medium heat. Add onion and garlic clove and prepare, stirring frequently, until they start to brown, about a few minutes. Add some carrot, cumin, salt, and pepper. Prepare for one minute, after which add squash, jalapeno pepper, and chicken stock. Provide a boil, reduce heat and simmer for 15- twenty minutes, or before the vegetables are tender. Remove in the heat and puree the soup utilizing an immersion blender. or transfer to some blender or mixer. Puree until smooth. Go back to heat, add some cream and adjust the seasonings. Serve using the shrimp salsa.
Recipe Thanks to Emeril Lagasse