Butternut Squash Soup

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