This has been a fall favorite of mine for several years now- it’s a sassified version of an autumn classic, Butternut Squash Soup. Kicked up with a little bit of jalapeno pepper for some extra punch. You can adjust the heat by either using more jalapeno pepper, less jalapeno or just skip it altogether if you’re feeling a bit scared of all things spicy. It’s fairly easy to make (well, except the part where you have to peel and cube the squash and chop up some onions- this makes it a sweat & tears kind of recipe that could get a bit bloody as well depending on how skilled you are with a kitchen knife). Bon appetit my friends!
1 large butternut squash (about 2-3 pounds)
3 tablespoons peanut oil
1 1/2 cup chopped onion
2 teaspoons of chopped garlic
1 cup thinly sliced carrots
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons finely minced jalapeno pepper
3 cups vegetable stock
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 vegetable stock. Bring to a boil, reduce heat and simmer for 15-20 minutes or until the vegetables are tender. Remove from heat and puree the soup using a blender or food processor. Puree until smooth.
Yields between 8-9 one cup servings.
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