Butternut Squash Soup
Prep time: 15 mins
Cook time: 32 mins
Total time: 47 mins
Ingredients
  • 4½ cups cubed butternut squash (2 lbs)
  • 2 tbsp olive oil
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 2 medium carrots, chopped
  • 1 tbsp chopped jalapeño
  • ½ tsp cumin
  • ½ tsp black pepper
  • 2½ cups chicken broth
  • ¼ cup half-and-half
  • ¼ cup NatureBox smokey pumpkin seeds, for topping (www.naturebox.com)
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Add onions and garlic, and sauté for 7 minutes uncovered while stirring occasionally.
  3. Add carrots, jalapeño and butternut squash and stir.
  4. Add cumin and black pepper, then the chicken broth.
  5. Cover and bring to a boil, then reduce the heat to medium and cook for 25 minutes.
  6. Use an immersion blender to purée, or transfer to a blender then back to the pot.
  7. Stir in half-and-half and serve immediately.
  8. Top with smokey pumpkin seeds.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/butternut-squash-soup/