Butternut Squash Soup

Serves 4

Ingredients

• 1 Butternut Squash about 2 pounds
• 2 tbls olive oil
• 1 cup chopped onion
• 2 tsp chopped garlic
• ½ cup thinly sliced carrot
• ½ tsp ground cumin
• ½ tsp salt Kosher
• ½ tsp black pepper
• ½ tsp ground cayenne pepper
• 2 cups chicken stock
• ¼ cup heavy cream

Procedure:

Peel squash, cut in half, take out seeds, and cut into 1.2 inch pieces.

Heat oil over medium heat, add onion, garlic and cook, about 5 minutes. Add carrot, cumin, salt and pepper, cook for 1 minute. Add cayenne, chicken stock and squash, bring to a boil and cook for 15 min. Transfer to food processor or blender and puree. Return to pot, add cream and season to taste. Serve