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Ingredients
- 2 lb Butternut squash - (1 squash)
- 2 Tbsp. Peanut oil
- 1 c. Minced onion
- 1 1/2 tsp Minced garlic
- 1/2 c. Thinly-sliced carrot
- 1/2 tsp Grnd cumin
- 1/2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 Tbsp. Finely-chopped jalapeno pepper
- 2 c. Chicken stock
- 1/4 c. Heavy cream
- 1 x recipe Shrimp Salsa see * Note
Directions
- Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1-inch pcs.
- In a large pot, heat oil over medium heat. Add in onion and garlic and cook, stirring often, till they begin to brown, about 5 min. Add in the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add in squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 min, or possibly till the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or possibly transfer to a blender or possibly food processor. Puree till smooth. Return to the heat, add in the cream and adjust the seasonings. Serve with the Shrimp Salsa.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 197 | |
| Calories from Fat 88 | 45% |
| Total Fat 9.94g | 12% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 490mg | 20% |
| Potassium 835mg | 24% |
| Total Carbs 26.81g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 5.79g | 4% |
| Protein 3.76g | 6% |
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