Butternut Squash Soup

You can cook it as the recipe directs, or roast the squash in the oven, and add it during the simmer process. Personally, I think peeling a squash and cutting it is a pain.


Ingredients:

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

2 tablespoon finely minced jalapeno pepper

2 cups chicken stock

1/4 cup heavy cream
4 oz. cream cheese

Dash of Cayenne Pepper

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, cream cheese and cayenne pepper and adjust the seasonings.