Try this Butternut Squash Soup recipe, or contribute your own.Suggest a better description
* Note: see the "Shrimp Salsa" recipe which is included in this collection. 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 to 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. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 12-12-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (538g)|
|Recipe Makes: 4|
|Calories from Fat: 116 (39%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 17.4mg||5 %|
|Sodium 369.1mg||13 %|
|Potassium 1184mg||31 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 35.4g|
|Protein 9.3g||13 %|
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Calories per serving: 301
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