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Butternut Squash Soup

Recipe Courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Squash Halloween

Rated: 5 stars out of 5Rate itRead users' reviews (46)

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Times:

Prep
15 min
Inactive Prep
--
Cook
30 min
Total:
45 min
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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

Directions

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.

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Read more Comments & Reviews (46)

Comments & Reviews

  • recipe Butternut Squash Soup
    Heather Bethesda, MD 11-15-2009

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    Best EVER!

    Rated: 5 stars out of 5
    I love this soup!! I roasted the squash in the oven, cut side down, for about an hour instead of boiling it, and I added an... acorn squash as well. I followed all the other instructions closely. It came out fantastic. I will make this regularly!!!Read more
  • recipe Butternut Squash Soup
    Jeanette Columbia, MD 11-04-2009

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    A keeper!!!

    Rated: 5 stars out of 5
    Once all the prep work is out of the way (It took a bit longer for me as I doubled the recipe), it takes no time to make this... soup! It's SUPER easy to make, and the ingredients were just perfect together- I especially loved the jalapeno pepper in it- it adds just a hint of spice to the soup, but not too much for those non-spice lovers.. I used half & half instead of heavy cream and it was perfect- I'm sure you could use skim milk as well.. you can't really ruin this recipe! Thanks, Emeril!! Read more
  • recipe Butternut Squash Soup
    Susan Los Angeles, CA 10-30-2009

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    Very Good

    Rated: 4 stars out of 5
    The recipe was very easy to make. The pepper tasted as if it was not there (for people who do not like spicy foods). The... soup does need more liquid than is called for. Susan , Los AngelesRead more
  • recipe Butternut Squash Soup
    Jaime Pine Mountian, CA 10-08-2009

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    Winter Classic

    Rated: 5 stars out of 5
    I have made this soup for a couple of years now and totally love it! It is a standard dinner during winter time at my house.... However, this last time I made it I realized I was out of cumin a little to late and substituted Pakrica instead, it turned out great. The only other thing I have never used is the jalpeno since I do not like heat. Other than that, this receipe is a classic.Read more
  • recipe Butternut Squash Soup
    LINDA APOAE, NY 10-05-2009

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    Super Good Soup for Fall/Winter

    Rated: 5 stars out of 5
    Confessions first. I varied the recipe because I was missing a few things - no carrots, no real cream, and no fresh... jalapenos. I had dried jalapeno and 1/2 and 1/2 on hand and it was great soup. This is an easy recipe that tastes even better (and spicier) a couple days later. My soup was too thick, so I added more chicken stock and a touch extra half & half at the end. The shrimp salsa was a superb topping that adds a great contrast. My husband and I both like the savory/smoky taste rather than the sweetness found in so many pumpkin or squash recipes. This was easy and quick. Highly recommended.Read more
  • recipe Butternut Squash Soup
    April Mt Pleasant, SC 10-04-2009

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    Makes me wish the butternut squash was fresh in store all year

    Rated: 5 stars out of 5
    I LOVE this soup. I used skim milk instead of heavy cream to cut some of the calories. I also added a little leftover... boneless skinless chicken breast from the night before. It is so good and made a great all in one meal.Read more
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