Butternut Squash Soup
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 chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Serve with the shrimp salsa.
More Recipes and Ideas:
Roasted Butternut Squash Soup with Amaretti Cookies, Curried Butternut Squash Soup with Paneer (Indian Cheese) Croutons and Turmeric Oil, Butternut Squash Soup with Fontina Cheese Crostini, Vegetable Soup Recipes, Mushroom Soup Recipes, Cabbage Soup Recipes, Squash, Chicken Soup Recipes, Tomato Soup Recipes