Mexican-style Butternut Squash Soup

I’m trying all sorts of new recipes that utilize our bountiful butternut squash crop. This creamy, hearty soup pairs well with the flavors of Mexico and received good reviews from Barry. O'LEI! 

Soup is paired with Almost No-Knead Crusty Pumpkin  Bread

Mexican-style Butternut Squash Soup   About 6 servings

1 tablespoon olive oil

1 onion, diced

1 large butternut squash, peeled, seeded and diced 

1 orange, yellow or red bell pepper, seeded and diced

2 cloves garlic, minced 

1small jalapeno, seeded and finely chopped 

3 to 4 cups chicken broth 

1 russet potato, peeled and chunked

1/2 teaspoon ground cumin 

1/2 teaspoon chili powder 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1. Add the olive oil to a large pot over medium-high heat. Add the onions and cook until beginning to soften, about 5 minutes. 
2. Add the squash and peppers and cook, stirring occasionally, until just beginning to brown slightly, 5 to 7 minutes. 
3. Add the garlic and jalapeno and cook for 1 more minute. 
4. Add the broth, potato chunks, cumin, chili powder, salt and pepper. 
5. Bring to a simmer and simmer until the squash is soft, about 30 minutes. 
6. Puree using an immersion blender.
7. Serve with dollops of sour cream and extra seasonings (cumin, chili powder, black pepper) on the side.  Or, soup can be frozen after it cools.