Recipe Name Spicy Butternut Squash Soup Submitted by PetrinaH Recipe Description Delicious fall recipe with a subtly spicy kick! Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 25 Ready In (minutes) 85

Ingredients Amount Measure Ingredient 2 tablespoons Oil, canola and soybean 4 cups, cubes Squash, winter, butternut, raw 1 cup, chopped Onion, chopped 1 1/2 teaspoons garlic minced 1/2 cup, chopped Carrots, raw 1/2 teaspoon Spices, ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 peppers jalapeno pepper 2 cups chicken broth (10.5 ounce can) Steps Sequence Step 1 Cut squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. 2 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. 3 Add the carrot, cumin, salt and pepper. Cook for 1 minute. 4 Add squash, minced jalapeno pepper and chicken broth. Bring to a boil, reduce heat and simmer for 15-20 minutes or until vegetables are tender. 5 Remove from heat and puree the soup using a blender or food processor. Puree until smooth. 6 Return to heat and adjust the seasonings to taste. 7 Serve with croutons if desired.