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Vman's Butternut Squash Soup


Here is what you need
         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 
          2 cups chicken stock
       1/4 cup heavy cream
       1/4 teaspoon ground nutmeg

Here is what you do
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. Garnish with nutmeg!


Enjoy!
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