Butternut Squash Soup
- 2 tablespoons butter
- 1 red onion chopped
- 3 garlic cloves minced
- 1 jalapeno chilli pepper chopped
- ¾ teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon sage
- ½ teaspoon rosemary
- 10 cups butternut squash (1-2 squash depending on size) cubed
- 2 carrots diced
- 5 cups chicken stock
- 1 cup whole milk
- ¼ cup Parmesan cheese grated
Melt the butter in a large stockpot over moderate heat. Add the onion and garlic, sauté about 7 minutes. Add chilli and seasonings. Add the squash, carrots and stock and simmer, covered, for about 30 minutes, or until the squash is falling apart and soup is thickened slightly. Blend soup with an immersion hand blender until smooth, or use a regular blender and return soup to pot. *handling hot soup can cause burns.Add the milk and simmer 20 minutes .Stir in the cheese and adjust the seasonings. Serve.
