Roasted Butternut Squash Soup | Emeril Lagasse
Creamy and delicious, Emeril creates a Winter Squash Soup that’s made with a trio of roasted squashes; acorn, buttercup, and butternut, along with garlic, onions, and carrots. A soul-warming soup that’s just what you crave when the weather turns cooler.
ROASTED BUTTERNUT SQUASH SOUP
SERVES 8 TO 10
Now here’s a dish we made on an Emeril Live show about possible side dishes to accompany Thanksgiving dinner. But don’t wait till November to make this soup; it’ll warm you up anytime.
One 1 ½ to 2-pound butternut squash, halved lengthwise, seeded and strings removed
2 tablespoons olive oil
3 quarts homemade chicken stock or canned low-sodium chicken broth
2 ½ cups chopped yellow onions
1 cup wild rice
¾ pound kielbasa or other smoked sausage, cut into ½-inch thick slices
2 cups fresh or thawed frozen corn kennels (about 2 large fresh ears of corn)
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
1 ½ cups half-and-half
2 tablespoons minced fresh flat-leaf parsley
Preheat the oven to 400 degrees. Rub cut sides of squash halves with 1 tablespoon olive oil. Place on a baking sheet, cut side down, and roast until tender when pierced with the tip of a knife, 45 minutes to 1 hour.
Let squash cool until easy to handle, then use a large spoon to scoop out flesh and transfer to the bowl of a food processor or a blender. Puree with 2 cups chicken stock until smooth.
Bring 4 cups stock and ½ cup of the chopped onions to a simmer in a large saucepan over medium-high heat. Stir in the wild rice. Return to the simmer, cover, and cook until rice is tender and most of the liquid is absorbed, 45 minutes to 1 hour. Set aside.
Meanwhile, heat the remaining tablespoon oil in a large saucepan over medium-high heat. Add sausage and cook just until browned, about 4 minutes. Add the remaining 2 cups of onions, corn, salt, and pepper. Cook, stirring often, until the onions are softened, about 4 minutes. Add remaining 6 cups stock and pureed squash and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, skimming any fat that rises to the surface.
Stir in reserved rice and cook for 5 minutes. Stir in half-and-half and parsley. Serve hot ladled into bowls.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here:
Stay Connected With Emeril On:
Instagram:
Facebook:
Amazon:
Emeril Pressure AirFryer Porn: Souping Up Some Soup
Packaged soups are okay but a little bland. I cooked some Bear Creek Minestrone, but added fresh beef and fresh vegetables to soup it up a little bit. The Emeril Lagasse Pressure AirFryer works perfectly, allowing me to saute the beef before adding everything else.
Long Trail Cheddar Ale Soup | Emeril Green
Chef Emeril makes one of his favorites, beer cheese soup.
For more great recipes, visit
Grilled Vegetable Couscous Salad
Grilled Vegetable Couscous Salad
Homemade Chicken and Vegetable Soup | Emeril Lagasse
This hearty chicken soup is packed with chicken and loads of healthy veggies that the whole family will love!
HOMEMADE CHICKEN AND VEGETABLE SOUP
SERVES 10 TO 12
2 tablespoons olive oil
Salt and freshly ground pepper
Pinch of Emeril’s Essence Creole Seasoning, plus more for garnish (optional)
1 chicken (3 pounds) boned, skinned, and visible fat removed (reserve bones and carcass), and cut breast meat into bite-size pieces
1 1/2 cups chopped onions
1 cup chopped celery
1 cup diced carrots
2 tablespoons minced garlic
2 bay leaves
½ cup sliced green onions
¼ cup fresh parsley leaves
¼ cup fresh basil, torn
3 quarts chicken stock
5 cups assorted chopped fresh vegetables, such as green beans, cabbage, zucchini, yellow squash, and bell peppers
1 1/2 cups torn spinach leaves, stemmed
Pinch crushed red pepper flakes
1 pound assorted dried small pasta shapes, such as stars, tubes or shells
In a large sauce pot, heat olive oil. Season chicken bones, thighs and wings with salt, pepper, and a pinch of Essence. When the oil is hot, add chicken bones, thighs, and wings and sauté until the meat and bones are brown, about 10. Remove bones, reserving any meat and set aside. Add onions, celery, carrots, garlic, parsley, basil, and bay leaves. Season with salt and pepper. Cook until the vegetables have softened, about 6 minutes. Add stock and bring to a boil. Reduce heat to a simmer, and cook uncovered, for about 40 minutes.
Add chopped vegetables, spinach, and crushed red pepper and simmer for 15 minutes longer. Add reserved breast meat and pasta and cook for 10 minutes or until the pasta is tender and the breast meat is cooked all the way through. Taste and adjust seasoning. Serve soup garnished with Essence, if desired.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
For More Ways To Kick It Up A Notch Subscribe Here:
Stay Connected With Emeril On:
Instagram:
Facebook:
Amazon:
Get your soup on with Emeril Legasse
Kicking off National soup month with celebrity five-star chef, Emeril Legasse. For news you need to know,
Hawaii's source for breaking news, weather and sports updates with local coverage from across the state.
Follow us @kitv4:
Facebook:
Instagram:
Twitter: For news you need to know, visit KITV.com.
Hawaii's source for breaking news, weather and sports updates with local coverage from across the state.
Follow us @kitv4:
Facebook:
Instagram:
Twitter: For the news you need to know, visit
Hawaii's source for breaking news, weather and sports updates with local coverage from across the state.
Follow us @kitv4: Facebook: Instagram: Twitter: