Butternut Squash Soup

Recipe Courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Squash Halloween

Rated: 5 stars out of 5Rate itRead users' reviews (51)

RECIPE
COMMENTS & REVIEWS(51)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

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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Comments & Reviews

recipe Butternut Squash Soup
Heather Natick, MA 02-05-2010
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The Best Butternut Soup Yet - and so easy to make!
Rated: 5 stars out of 5

This soup was perfectly balanced. Not too sweet, not too spicy. Just right! It was extremely easy to make. I always use... pre-cut squash. It's worth the few extra pennies.Read more
recipe Butternut Squash Soup
Dwight Foothill Ranch, CA 01-07-2010
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This recipe makes a delicious healthy soup!
Rated: 5 stars out of 5

I would recommend to peel the entire squash first, then slice 1/2 inch off the side and cut it like a pecan roll...much... easier and less likelihood of cutting yourself. I loved the way it came out and it was very easy and delicious!!! Definitely a keeper! I've made it 2 nights in a row! Read more
recipe Butternut Squash Soup
Michele Guilford, CT 12-10-2009
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Delicious and Easy To Make
Rated: 5 stars out of 5

This was the first time I ever made butternut squash soup. We had some squash from our garden and I wanted to try something... different. This soup was really easy to make, quick and delicious. I followed the recipe almost exactly, but I didn't have peanut oil so I used seasame oil and I added 1/4 cup of parmansean cheese when I blended it. Yum, yum, yum. I think the jalepeno and cumin are what make this so different and more savory than sweet. I will definitely make this soup again.Read more
recipe Butternut Squash Soup
Julie Garland, TX 11-28-2009
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Dynamite Winter and Fall Soup!
Rated: 5 stars out of 5

I made a few changes to this soup and it was hit in our home. First, I changed the name since I'm tricking a 7 and 9 year... old into eating squash. Second, I didn't have jalepeno so I substituted Cayenne Pepper instead. Also, I had to increase the chicken stock to 3 cups instead of two cups. Lastly, I didn't use peanut oil to saute the onions and garlic, but olive oil and butter instead. This soup is fantastic and a "keeper" as we say in our family! Read more
recipe Butternut Squash Soup
manny staten island, NY 11-28-2009
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added acorn squash
Rated: 4 stars out of 5

I added Acorn and cauliflower and it came out great.
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