Ingredients
- 1 Butternut squash, about 2 pounds
- 2 tablespoons peanut oil
- 1 cup chopped onion
- 1 1/2 teaspoons chopped garlic
- 1/2 cup thinly sliced carrot
- 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon finely minced jalapeno pepper
- 2 cups chicken stock
- 1/4 cup heavy cream
Directions
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.
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