Butternut Squash and Jalapeno Soup

This soup is a big hit every time we make it. I am actually giving you the doubled recipe since normally we always make it for a family gathering. We have tweaked the recipe a little bit here and there so this is what we now make!

Ingredients:

• 2 Butternut Squash (about 5 lbs total)
• 2 Oil (Canola, Olive, Corn - anything is fine)
• 1 Yellow Onion
• 1 Jalapeno Pepper
• 7 cups (56 oz.) low sodium chicken broth
• Salt to taste
• Croutons (optional garnish)

Directions:

• Peal the butternut squash, cut off the ends, and scoop out the seeds.
• Cut the squash up into chunks and then microwave for 20 minutes in a large microwaveable container.
• After the squash is done cook (e.g. it is soft), cut up the onion and, in a large pot like you would make pasta in, saute it in the oil for 5 minutes.
• Add the chicken brother, jalapeno, and squash to the pot. Stir, bring to a simmer over medium heat, and cook (uncovered) for about 30 minutes.
• After the soup has been removed from the heat, working in batches, puree the soup in a blender until it is smooth.
• Taste and add salt as needed.
• Eat.