1 Butternut squash, about 2 pounds
2 tablespoons olive 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
2-3 cups chicken stock
1. Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. Or for faster prep, you can buy the butternut squash pre-peeled and cut.
2. 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.
3. 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 about 25-30 minutes, or until the vegetables are tender (check the carrots to determine readiness).
4. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Adjust the seasonings.
This delicious recipe was shared with me by Ali Stitt. I absolutely loved the kick and the preparation time was much lower than the roasted butternut squash recipe I had made before. This recipe originally came from Emeril Lagasse and was posted on the Food Network. I substituted olive oil for peanut oil, and took out the heavy cream the original recipe calls for. Depending on the size of your butternut squash, you may need to slightly adjust the amount of chicken stock. This recipe makes a thick soup, just the way I like it! I definitely used the already-prepped butternut squash from Costco which was 2 lbs. of cut squash (as opposed to the entire squash weighing 2 pounds), so I added about a half cup chicken broth. I also increased the cooking time a bit, because in order to get the smooth texture, you have to be sure that the carrots are nice and tender. As for spice factor, it's kid friendly at our house and really just adds a little kick. You could easily add more if you like things on the spicier side. This soup is surprisingly filling and obviously very healthy. Highly recommend it and am already excited to make it again!