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Fall Squash!

Dear cooks!  I know most of you have already gotten used to the idea of Fall, but Fall has (finally) just arrived in Southern California!  In honor of Fall, please post your favorite squash recipe. I'll start. Here's mine:

Butternut Squash Soup (from Foodnetwork.com, Emeril)

  • 1 Butternut squash, about 2 pounds
  • 2 tablespoons peanut oil
  • 1 cup chopped onion
  • 1 1/2 teaspoons chopped garlic
  • 1/2 cup thinly sliced carrot
  • 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon finely minced jalapeno pepper
  • 2 cups chicken stock (I use double this, about 4 cups)
  • 1/4 cup heavy cream

Directions

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- 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.

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