Roasted butternut squash soup with cumin, jalapeno, and a swirl of sour cream.

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
  • 1 tablespoon finely minced jalapeno pepper
  • 2 cups chicken stock
  • 1/4 cup heavy cream

Topping:

  • Sour cream
  • Cilantro leaves, chopped

Steps

  1. Cut the squash in half and scoop out the seeds.
  2. Peel the squash and cut into 1 inch pieces.
  3. Roast squash in a greased casserole dish sprayed with olive oil at 400 degrees for 40 minutes.
  4. In a large pot, heat peanut oil over medium heat.
  5. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.
  6. Add the carrot, cumin, salt, and pepper and cook for 1 minute.
  7. Add squash, jalapeno pepper, and chicken stock.
  8. Bring to a boil, reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
  9. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.
  10. Puree until smooth and add more chicken broth to adjust consistency.
  11. Return to the heat, add the cream and adjust the seasonings.
  12. Serve with a dollop of sour cream and chopped cilantro.

Notes

  • Add roasted, chopped poblanos for extra zing.