Butternut Squash Soup

This soup is from Emeril and is well worth the painful work of peeling the butternut squash. I use a vegetable peeler; cut off both ends first. Peel half the squash and turn around and peel other half. Cut in thirds, deseed and cube. You do not have to use cream; milk works as well. To the hot soup you may add: cooked shrimp, crisp cooked bacon, or pesto. Just some suggestions.

Whole Foods has 1.5 pound packages of butternut squash already cubed. This eliminates much time in the kitchen! I used 2 packages.

Ingredients:

• 2 pounds butternut squash, peeled and cubed
• 2 tablespoon oil
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 1/2 cup carrots, thinly sliced
• 1 tablespoon chopped fresh jalapeno pepper (I use as a garnish; rather than in the soup for those who do not care for spice)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chicken stock
• 1/4 cup heavy cream (I use 1/4 cup hot water & Whole Foods 4 oz herb & garlic goat cheese, mixed until smooth) 
• 2 slices bacon, cooked until crisp & then minced ( Used as a garnish, sprinkled on top of soup before serving)

Directions:

In a large pot, heat oil over medium-high heat. Add onion and carrot and saute 5 minutes. Add garlic and jalapeno, cumin, salt and pepper. Cook 1 minute

Add the squash and chicken stock. Bring to a boil, reduce heat and simmer until tender; about 20-30 minutes. Remove from the heat. I use a manual masher to get mixture as smooth as possible. Once slightly cooled puree in a food processor until completely smooth. You will have to process in batches. Return to pot; add cream and adjust seasonings.

An alternative to cooking the vegetables in a pot is to roast the cubed butternut squash (about 3 pounds), cubed onion, cubed carrot and sliced jalapeno. Toss the vegetables in 3 tablespoons olive oil and divide among 2 large, parchment-lined cookie sheets. Salt and pepper to taste. Roast at 425-degrees for 25 minutes. Add the roasted vegetables to a stock pot; along with minced garlic and 4 cups chicken stock. Heat till simmering and then using your immersion blender, puree the mixture. Add the cream and adjust seasonings. Instead of cumin try curry powder.

I like to serve in small custard cups; as the soup is rich...