The recipe is as follows (adapted from Emeril Lagasse)
Ingredients:
1 butternut squash, about 2 pounds, cut into 1 inch pieces
2 TBL vegetable oil
1 cup chopped yellow onion
2 cloves garlic, halved
1 medium sized carrot thinly sliced
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
3 cups chicken stock
1/4 cup heavy cream
Directions:
1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes
2. Add carrot, cumin, salt and pepper. Cook for 1 minute.
3. Add squash and chicken stock. Make sure chicken stock covers squash. Add more stock if necessary
4. Bring to boil, reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
5. Remove from heat and transfer to blender to puree.
6. Return to heat, add cream and adjust seasonings.
Overall, I'm pleased with the recipe. I think someone else might think the soup is a little bland, but the seasonings were to my liking. In the future, I might omit the cream, since the soup is pretty thick already. Also, the original recipe called for 1 TBL finely minced jalapeno pepper. I might consider adding this in the future. Now, I'm off to marinate the short ribs and chicken thighs for dinners down the road.
