Butternut Squash Soup Recipe?

Butternut Squash Soup

Ingredients
⦁ 1 ⦁ Butternut squash, about 2 pounds
⦁ 2 tablespoons olive 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.

I'm a bit fan of this butternut squash soup recipe, which features coconut milk and garam masala, and also includes a sweet potato, onion, and leeks (I have often left out the leeks and tomato paste), so there's a bit more depth of flavor. I'm sure you could sub in additional squash in lieu of the sweet potato, though.

http://sweetmamajane.blogspot.com/2011/09/indian-inspired-butternut-squash-soup.html