The hidden ingredient in this soup is carrots.  It adds richness to the soup and more nutrition.  Also, a little bit more color.  I have posted another butternut squash soup recipe which calls for chicken broth, but this soup falls into the category of “vegetarian” as it is not made with chicken broth.

Ingredients 

1. 1 medium butternut squash
2. 4 carrots
3. ½ cup chopped onions
4. 3 garlic cloves, minced
5. 1 jalapeño pepper, finely chopped
6. 1 teaspoon cumin seeds
7. 1” ginger root, minced
8. 1 tablespoon olive oil
9. 1 teaspoon salt
10. water – enough to cover the squash/carrots – see directions, below.

Directions:

1. Peel the squash and cut it up into cubes 1”- 1/2” in size. (see Butternut squash star anise soup recipe in this blog for photograph suggestions on how to cut up the squash)
2. Peel the carrots and cut into 1” coins.
3. Chop enough onion to make ½ cup, peel and mince the garlic and ginger, cut the jalapeño in two lengthwise, seed, and chop into small pieces.
4. Heat the oil over medium heat using a small stock pot or large sauce pan.
5. When it is fragrant add the onion.  Sauté until the onion is translucent but not brown.
6. Add minced garlic, jalapeño pepper, and cumin and sauté for 2-3 minutes.
7. Put the squash & carrots in a bowl and cover with water.  Transfer to the stock pot with the other ingredients  Bring to a boil and immediately turn down heat to simmer and cover the pan.
8. Cook for 35 minutes. ‘
9. Take soup off the stove and using an immersion blender process the soup until well blended and no solids are visible.
10. Add the additional 2 cups of water, if needed and desired, stir to blend, and heat through.  Adjust seasoning.  Serve!