I’ve only had Butternut Squash Soup at restaurants and wanted to attempt to make it at home. I used a recipe from Emeril Lagasse, with a couple of minor adjustments and served it at Thanksgiving Dinner. For some reason, I always had it in my mind that making soup at home was labor intensive, but realized that it’s actually pretty simple and will venture out into trying other soup recipes. This was a delicious recipe, especially for the Fall/Winter season.
- 1 Butternut Squash, 2 lbs
- 2 tablespoons peanut oil, I used olive oil
- 1 cup chopped onion
- 1 1/2 tsps. chopped garlic
- 1/2 cup thinly sliced carrots
- 1/2 tsps. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. finely minced jalapeno pepper, optional
- 2 cups heavy chicken stock
- 1/4 cup heavy cream
- 1 oz container of Creme Fraiche (found in the dairy aisle), optional
Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. To save time, you can buy pre-cut Butternut Squash from the grocery stores, I found some at Trader Joe’s. 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 in bowls with a small dollop of creme fraiche.