0/5
(0 Votes)
Ingredients
- 1 butternut squash
- 2 T peanut oil
- 1 c chopped onion
- 1 1/2 tsp chopped garlic
- 1/2 c thinly sliced carrot
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 T finely minced jalapeno peppers
- 2 c chicken stock
- 1/4 c heavy cream
- 2 T sherry
- Bay leaf
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/2 tsp tumeric
- 1 tsp sugar
- 2 T butter
Preparation
Step 1
Cut the squash in half and scoop out seeds. Peel and cut into pieces. In lg pot, heat oil over med heat. Add onion, garlic and cook until brown, about 5 mins. Add rest of ingredients. Cook for 1 min. Add squash, pepper and chicken stock. Bring to a boil. Simmer 15-20 mins until veg are tender. Remove from heat and puree soup in blender. Puree until smooth. Return to heat. Add cream and heat through.
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