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Ingredients

• 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
• 2 cups chicken stock
• 1/4 cup heavy cream

Description

A TYPICAL FALL SOUP READY FOR THE HEARTY APPETITE AND TAKES THE CHILL OUT'''COMFORTING ESPECIALLY WITH HOME BAKED FRESH BREAD.

Group Recipes