Butternut Squash Soup

• 2 butternut squash (about 4 pounds)
• 3 tablespoons peanut oil
• 1 12 cups onions, diced
• 1 teaspoon garlic, minced
• 1 cup carrot, diced
• 1 12 teaspoons ground cumin
• 1 teaspoon ground mace
• 1 12 teaspoons ground coriander
• 1 teaspoon salt
• 1 teaspoon white pepper
• 12 teaspoon cayenne
• 4 cups chicken stock or 4 cups vegetable stock
• 1 12 cups heavy cream

1. Preheat oven to 350oF.
2. Cut squash in half, remove seeds.
3. Place squash in oven and bake until it is easily pierced with a sharp knife.
4. Remove from oven and cool.
5. When cool enough to handle, scrape flesh into a large bowl and set aside.
6. Discard skin.
7. Heat oil in a large soup pot, or Dutch oven, over medium heat.
8. Add carrots and onions and cook until soft (about 7 minutes or so).
9. Add garlic, cumin, mace, coriander, salt, pepper and cayenne and cook until fragrant about 2 minutes.
10. Add squash to the pot and stir.
11. Add stock, stir and cover.
12. Allow to cook about 15 minutes or so until all vegetables are soft.
13. Puree soup in pot with a stick blender or transfer soup to blender (in batches) and puree.
14. Once soup is pureed, lower heat and add cream.
15. Heat thoroughly, do not boil.
16. Note: If you find the soup too thick for your liking, just add additional stock or water.

butternut squash, peanut oil, onions, garlic, carrot, ground cumin, ground mace, ground coriander, salt, white pepper, cayenne, chicken stock, heavy cream

Taken from www.food.com/recipe/butternut-squash-soup-203698 (may not work)