Butternut Squash Soup


SourceMy good friend Katie
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes


butternut squash (about 2 pounds)
1 tablespoon
peanut (or other) oil
1 cup
onion (chopped)
1 1⁄2 teaspoons
garlic (chopped)
1⁄2 cups
carrots (thinly sliced)
1⁄2 teaspoons
salt+ freshly ground pepper (to taste)
1 tablespoon
jalapeno pepper (finely minced (I use more))
2 cups
low sodium chicken stock
1⁄4 cups
heavy cream
1⁄8 cups
sour cream


Peel the squash, seed and cut into 1 inch cubes. In a large pot, heat oil and add onion and garlic. Cook, stirring often, until they begin to brown. Add carrot, cumin, salt + pepper. Cook for about 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 vegetables are tender. Remove from heat and puree, using an immersion blender or a blender. Return to heat and add cream. Serve with a scant dollop of sour cream.
I serve this as an appetizer occasionally in large shot glasses. It will keep in the fridge for 4 or 5 days, so it's a good "make ahead" or to go with leftovers.

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