Balaboosta's Best Butternut Squash Soup

Today I'll be making my famous Butternut Squash Soup. I make many delicious soups and you may have read about Jewish Penicillin - My Grandma's Chicken Soup which is a sure crowd pleaser. This butternut squash soup will also have them asking for seconds of this rich and luscious creamy comfort food with a kick!

Ingredients...

• 2 lbs butternut squash peeled, seeded, cut in 2" chunks
• 2 tablespoons peanut, canola, or olive oil (your preference)
• 1 heaping cup coarsely chopped onion
• 1/2 to 1 head of garlic, peeled and coarsely chopped
• 1/2 cup sliced carrot
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small Jalapeño pepper, seeded and chopped.
• 1/4 cup cream (or half and half)
  
• dash of cayenne pepper Optional to taste.
• 4 cups chicken or vegetable broth (your preference)(note: if you are using broth that you've made yourself, prepare the broth the day before so you can refrigerate and skim the fat before adding it to this soup.)

Here's how you do it...

1. Heat your pot on medium .
2. Put the 2 tablespoons oil in the heated pot.
3. Add the onion and cook, stirring occasionally for 4 minutes or until the onion becomes translucent.
4. Add the garlic and continue to cook, stirring occasionally for another minute.
5. Add the carrot, cumin, salt, and black pepper and cook, stirring occasionally for another minute.
6. Then add the squash, jalapeño, and broth.
7. Bring to a boil, reduce heat and allow to simmer for 20 minutes until the squash is tender.
8. Remove from the heat and puree using a submersion blender.
9. Return to low heat and stir in the cream.
10. Taste - Adjust the salt and add the cayenne if you want to add a touch more heat.

Serve and enjoy.

Garnish suggestions - I like using canned French fried onion rings but crushed salted crackers work equally as well.

How to: Freeze Soup...

Portion soup 2 full ladles per zip lock sandwich bag.
Remove excess air from the bag as you seal it.
Lay these soup bags flat on a cookie sheet.
Slide the pan into your freezer overnight.
Next day remove the pan and put the individual serving bags into a larger gallon size freezer bag. Store frozen soup for months. Enjoy a hot bowl of soup at a moments notice. Anytime.