Adapted from Emeril Lagasse
Makes approximately 6 - 8 cups
Cut the squash in half, remove seeds, peel and cut into 1" chunks. In a large pot, heat oil over medium heat. Saute onion, jalapeno and garlic until edges begin to brown, then add carrot and spices. Cook for an additional 2 minutes. Add squash. Pour in white wine and make sure the fond (bits stuck to the bottom of the pan) is scraped up. Add stock and bring to a boil. Reduce to a simmer and cook for 15 - 20 minutes or until everything is tender. Puree until smooth using an immersion blender or transfer in batches to a blender or food processor. Stir in butter, taste, adjust seasoning as necessary.
A recipe from http://kitchenmouse.rozentali.com/2009/09/butternut-squash-soup/
Posted by Cori Rozentāle on .