Kickin' Butternut Squash Soup

I  love a good soup, and I buy squash during the fall cheaply.  Butternut squash soup sounded good to me.  I prepared it one Saturday afternoon, and enjoyed the pot during the week. I even packed it for lunch using smaller Pyrex storage bowls.

Maybe you, like me, needed to know what this was.

A bowl of hot soup helps you to brave the cold temperatures and take the kids out for recess. After making this soup a few times, I modified the original recipe to fit our tastes more.  I also highly recommend a stick blender for this recipe; I bought mine for under $30 at Kohls. The first few times I made this soup, I took small batches and pureed in my blender instead; it was a lot of work.

A note about the jalapeno pepper-I use a can instead of fresh since my skin doesn't react well to cutting those.  A little bit goes a long way, this soup will be tangy and hot if you use the entire can of jalapenos.  You may want to experiment and start with a quarter or half the can.



INGREDIENTS:

• 4 cups butternut squash, cooked and mashed
• 1/2 cup brown sugar, packed
• 1 can jalapeno pepper
• 1 stalk celery, finely diced
• 1 onion, finely diced
• 1 t olive oil
• salt and pepper to taste
• 2 1/2  cups chicken broth
• 16 oz. heavy cream
• 1 t ground cumin

DIRECTIONS:

1. Mix squash and brown sugar; set aside.  
2. Over medium heat in a soup pot, combine jalapeno pepper, celery, onion with oil. Saute until tender.  
3. Add salt, pepper, broth, and squash mixture.  Using an immersion (stick) blender, puree the mixture until smooth.  
4. Stir in cream and cumin; cover and simmer for 20 minute.

Difficulty: Medium

Time: 60 minutes to cook squash; 45 minutes for soup

Source: adapted from The Christmas Table by Gooseberry Patch

Time Note- I made this soup over two days; the first day, I roasted the squash and diced my veggies.  Roasting a halved squash face-down on a lipped cookie tray in a 1/4 inch of water for an hour allows you to scoop out the contents (yeah-for no peeling and cubing).