- 2 Tbsp canola oil
- 1 Cup chopped onion
- 2 Cloves garlic, chopped
- 3/4 Cup thinly cut carrots
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 Cups butternut squash, cut into 1 inch chunks
- 1Tbsp minced jalapeno
- 31/2 Cups chicken broth
- 1/2 Cup half and half
In a large pot, over medium heat, add canola oil, onions and garlic. Saute until softened and just starting to brown, about 5 minutes. Add carrots, cumin, salt and pepper and cook another 3 minutes. Add the squash, stock and jalapeno, and bring to a boil.
Reduce heat if necessary, and allow to simmer for about 30 minutes, or until squash is softened.
If you are lucky enough to have an immersion blender...blend in pan until smooth and creamy. If however, you are like me, you will need to scoop it into a blender (or food processor) and puree it.
Return to the pot and add half and half, stirring to blend well.
If you are really creative you can serve this in hollowed-out squash shells!
Also, a little dollop of sour cream on top, before serving, is divine!
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