I wish you could see the look on my face as I contemplate the delightfulness of this recipe. (Sigh.) I hope you enjoy it as much as four-fifths of our family does.
1 medium(ish) butternut squash (You can also use turban or hubbard.), baked and scooped from the pulp
4 T. butter
1 large onion, coarsely chopped
1 bell pepper (any color), coarsely chopped
1 stalk celery, coarsely chopped
2 medium carrots, coarsely chopped
1 jalapeno, seeded and coarsely chopped
1/2 – 1 tsp. ground ginger
4 c. chicken or turkey stock
salt & pepper to taste
1/2 c. cream, half-and-half or even whole milk
toasted pumpkin seeds, sunflower seeds, toasted pecans or green onions for garnish
In a large soup pot, melt the butter over medium heat. Add the onions, peppers, celery, carrots and ginger; saute for about 15 minutes or until onion is transparent. Stir in the squash and stock and bring to a boil. Reduce heat, cover and simmer for about half an hour until all of the veggies are very soft.
Let the soup cool until it can be put into a blender. Dividing if necessary, puree soup until smooth. Return the mixture to the soup pot and stir in the cream. Heat through, but do NOT boil. Serve and enjoy!
NOTE: If you put really hot stuff into a plastic blender/food processor, it very well may crack. Don’t ask me how I know this to be true.