Butternut Squash Soup

Adapted from Emeril Lagasse
Makes approximately 6 - 8 cups

• 1 2-lb butternut squash
• 2 tbsp peanut or canola oil
• 1 medium yellow onion, diced
• 3 cloves garlic, crushed
• 1 medium carrot, thinly sliced
• 1/2 tsp ground cumin
• salt, pepper
• 1/2 jalapeno pepper, minced
• 2 cups chicken stock
• 1/2 cup white wine
• 3 tbsp butter, cut into small pieces

Cut the squash in half, remove seeds, peel and cut into 1" chunks. In a large pot, heat oil over medium heat. Saute onion, jalapeno and garlic until edges begin to brown, then add carrot and spices. Cook for an additional 2 minutes. Add squash. Pour in white wine and make sure the fond (bits stuck to the bottom of the pan) is scraped up. Add stock and bring to a boil. Reduce to a simmer and cook for 15 - 20 minutes or until everything is tender. Puree until smooth using an immersion blender or transfer in batches to a blender or food processor. Stir in butter, taste, adjust seasoning as necessary.