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Husna’s Jalapeño Butternut Squash Soup
Servings: 6
Ingredients
- 2 medium butternut squashes
- 2 to 3 tablespoons red lentils
- 6 to 7 cloves garlic, finely chopped
- 1 cube halal chicken stock
- 1 to 2 tablespoons halal steak seasoning
- 1 jalapeño pepper, chopped (add more if you dare!)
- 4 tablespoons unsalted butter
- ¾ cup Organic Valley® organic whole milk
- salt and black pepper to taste
Step 1
Peel and cube the butternut squash. Add to a medium pot with just enough water to cover the squash.
Step 2
Add lentils, garlic, chicken stock, and steak seasoning and boil until squash is softened, approximately 25 to 35 minutes.
Step 3
Add chopped jalapeño and boil for 5 more minutes.
Step 4
Use an immersion blender or conventional blender (make sure your blender is heat resistant) to blend the mixture until puréed.
Step 5
In the pot with the squash purée, add butter and milk. Stir until well blended.
Step 6
Taste the mixture and season with salt and black pepper, if needed.
Step 7
Garnish with your choice of toppings and serve with toasted sourdough bread on the side. Enjoy!
