Updated: Nov 14, 2020
This is usually in my fall recipe rotation, it is an easy soup to make with an optional kick to it.
3 pounds of butternut squash, peeled and cubed. I usually get two packages from Costco of the pre-peeled and cubed butternut squash, it is much easier.
1 cup of baby carrots
2 medium onions rough chopped
3 tablespoons on unsalted butter
1/2 cup of fresh cilantro, chopped and stems removed
1 jalapeno minced - optional
1 1/2 teaspoon ground cumin
1 teaspoon ground mustard
Salt and pepper to taste
32 oz of organic chicken broth, low salt
2 cups of water
1 cup heavy cream or half and half
In a large deep soup pot over medium-high heat place the butter and the onions and cook until onion is soft. Next, add carrots and cook for about 5 to 8 minutes or until carrots begin to soften. Now add the squash to the pot and cooked cover for about 15 minutes stirring contains every few minutes.
After 15 minutes add chicken broth, water, and dried spices leaving out the salt. Wait to salt until the end, the broth even though it is low sodium does still have salt and it may be enough. I will tell you when to add salt if needed. Bring to a boil, then reduce to medium-low, cover and simmer for about 45 minutes or until squash and carrots are soft.
Remove from heat.
In batches, puree the soup until creamy in either the food processor or a blender. Transfer the pureed soup into another pot. Once all pureed, place back on low heat and add the heavy cream and the jalapeno and taste to see if it needs salt, simmer for about 5 to 10 minutes. Remove from heat and add cilantro, serve with a nice baguette.
This soup freezes well just omit the cilantro before freezing and add in after the soup has been thawed and rewarmed.