BUTTERNUT SQUASH SOUP

I adapted this recipe from Emeril Lagasse.

Ingredients

1 Butternut squash, about 2 pounds

2 tablespoons olive oil

1 cup chopped onion

1 1/2 teaspoons chopped garlic

1/2 cup thinly sliced carrot

1/2 teaspoons southwest spice mix or ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

2-3 small finely minced jalapeno peppers

2 cups chicken stock

1/4 cup heavy cream

6 slices of bacon , cooked crispy

Directions

Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. 

Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, southwest seasoning, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno peppers, and chicken stock.

 Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using a food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Serve with a little crumbled bacon.