Good Morning America Recipes

Emeril's Butternut Squash Soup

A Smooth Way to Serve This Winter Vegetable

GMA Recipes Dinner
|
Servings:6
Difficulty: Moderate
Cook Time: min

Legendary chef Emeril whips up some deliciously hearty soups, perfect for autumn and winter dinners.

Ingredients

  • 4 pounds butternut squash, halved lengthwise and seeded
  • 1 cup onion, finely chopped
  • 2 bay leaves
  • 2 teaspoons brown sugar
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg, freshly grated
  • 1/8 teaspoon ground allspice
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups heavy cream
  • 1/2 cup mango chutney
  • Cooking Directions

    Preheat oven to 375 degrees F.

    Lightly grease a large baking sheet or baking dish and place the squash cut side down. Pierce each squash half several times with a fork or skewer and bake, covered with foil, until tender, about 45 minutes - 1 hour.

    Allow the squash to cool slightly before handling. Using a large spoon, scrape out the cooked squash meat, discarding the peel.

    In a large heavy stockpot, melt the butter over medium high heat. Add the onions, bay leaves and sugar, and cook, stirring, until the onions are soft and lightly golden, about 10 minutes. Add the minced ginger, cinnamon, nutmeg and allspice and cook for 1 minute, stirring constantly.

    Add the butternut squash puree, chicken stock, salt and white pepper, and stir to mix. Bring the mixture to a boil, then reduce to a simmer and cook until the soup is thickened and slightly reduced, about 30 - 45 minutes.

    With a handheld immersion blender, or in batches in a food processor, puree the soup on high speed. Stir in the cream and continue to cook over medium low heat for an additional 5 minutes.

    Discard the bay leaves and adjust the seasoning to taste. Ladle the soup into bowls, garnishing each with a dollop of chutney and serve.Yield: Makes 6 servings

    c.2000 Chef Emeril Lagasse

    Recipe Summary

    Main Ingredients: butternut squash, onions, chicken broth, mango chutney

    Course: Dinner, Lunch, Main Course, Soup


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