1 butternut squash
1 small onion, chopped
1/2 jalapeño pepper, chopped fine
2 cloves garlic, minced
4 Granny Smith apples, peeled and chopped
2 cups chicken stock
1/4 tsp nutmeg
1/14 tsp cinnamon
1 tsp cumin
1/3 c cream
1 tbsp salt
1 tsp black pepper
- Place whole butternut squash on cookie sheet. Bake in 375° oven for about 1 & 1/2 hours or until neck of squash is tender. When poked with a fork the fork should pierce the skin and the inside should feel soft.
- Cool squash until you can safely handle it. Cut in half lengthwise. Scoop out squash, while discarding seeds and skin (or saving for your compost).
- Sauté chopped onion, jalapeño, and garlic in a little olive oil until just tender.
- In a stockpot or soup pot, put onion mixture, squash, apples, and chicken stock. Cook on medium heat for 5 minutes, then reduce heat and cook for 10 additional minutes, stirring occasionally to prevent sticking.
- Remove pot from heat. Carefully blend contents with a stick blender or transfer batches to a blender to puree. Since the soup is very hot, you need to ALWAYS remove it from the heat when using a stick blender and only fill the pitcher 1/4 full for each batch with using a regular blender. The heat and steam will make the soup bubble and spray all over you, if it gets the chance. (Speaking from painful experience!) If you make a lot of creamy soups, just invest in a stick blender!
- Return soup in pot to heat. Add rest of ingredients. Simmer on medium-low heat for about 15 to 20 minutes. Stir frequently, as it may stick.
- Serve hot with a dash of cinnamon or chopped parsley to garnish.