Monday, October 18, 2010

Butternut Squash Soup

Oh boy it's soup season. I love soup season. I love soup.

Who remembers using chat rooms? I feel like in the mid 90's they were awesome. Well, they were awesome if you were a nerdy 10 year old and thought that getting on the internet was awesome. And I might just have been one of those nerdy 10 year olds. My oldest friend, Rachel, and I would log on to chat rooms and say extremely random stuff until people tried to kick us out. One of our favorite annoying phrases was "I love soup". We would then proceed to list all of the soups we liked. When you're a nerdy 10 year old, this is completely hilarious. Not that I was a nerdy 10 year old or anything.

If you were in any of those chat rooms, I'm sorry. Please don't hate me.

And... I love soup.

Butternut Squash Soup
Adapted from Emeril Lagase
This is one of my favorite soup finds. It is so warm and hearty and squashy. It make it feel like fall. And it makes me happy. I hope you like it!

I've tried making this vegetarian, using vegetable broth instead of chicken broth, and while it's good, I really think it's better with chicken broth.

Serve it up with a salad to make it a complete meal.

1 butternut squash
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 small carrots, sliced
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1 jalapeno, minced
2 cups chicken stock
1/4 cup heavy cream

Peel and chop the butternut squash into 1/2 inch cubes. Set aside.

Heat the oil in a large pot. Saute onions until soft, about 5 minutes. Add the garlic and cook, stirring for 1 minute. Add carrot, cumin, salt and pepper, and jalapeno and cook, stirring for 1 minute. Add stock and butternut squash. Bring to a boil, then cover and simmer for 25 minutes, or until squash is tender. Remove from heat and puree using an immersion blender or in batches in a food processor. Return to heat, add the cream, and salt and pepper to taste.


Also, I love soup.

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