Butternut Squash Soup
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. This is one of my husband and I's FAVORITE soup recipes. If you like butternut squash you will LOVE THIS!! I typically serve it with cubed french or sourdough bread for dipping. The sweetness of the cream and squash with a little bit of a spicy "kick" really makes this soup unbelievable! :)
NOTE: I would recommend adjusting the amount of cream according to your taste (I like a velvety texture) as well as the jalapeno pepper depending on whether or not you like it hot! Re-season with S&P before serving to your taste...
Directions
1 comments:
Absolutely, undoubtedly, ridiculously good!
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