I immediately thought of a butternut squash soup, since that would give me a veggie at lunch, which I hardly ever eat while I am at work.
As a bonus, this soup is vegetarian, so would make a good lunch even on our meatless day.
This soup turned out really good, even though it was a little thick for my taste. I think next time if I use the whole butternut squash (which I did) I will need to increase the other ingredients so it's more soup-like and less babyfood-like.
Butternut Squash Soup
1 Butternut squash, about 2 pounds
2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream
1. Peel the squash, cut it in half, and scoop out the seeds. Cut into 1 inch pieces. In a large pot, heat oil over medium heat.
2. Add
onion and garlic and cook, stirring often, until they begin to brown,
about 5 minutes.
3. Add the carrot, cumin, salt, and pepper. Cook for 1
minute, and then add squash, jalapeno pepper, and chicken stock.
4. Bring
to a boil, reduce heat and simmer for 15- 20 minutes, or until the
vegetables are tender.
5. Remove from the heat and puree the soup using an
immersion blender, or transfer to a blender or food processor. Puree
until smooth.
6. Return to the heat, add the cream and adjust the
seasonings.
