1 butternut squash (~2¾ lbs), peeled, seeded, and cubed
½ cup carrot, thinly sliced
½ tsp ground cumin
½ tsp salt
½ tsp black pepper
1 Tbsp jalapeno pepper, finely minced
2¾ cups low-sodium vegetable broth
¾ cup half and half
Instructions
In a large pot over medium heat, heat the oil until hot. Add the onion and cook for 4-5 minutes or until softened. Add the garlic and stir; cook until fragrant, about 1 minute.
Add the cubed squash, carrot, cumin, salt, pepper, and jalapeno. Mix well. Add the broth and increase heat to high; bring to a boil and reduce heat to medium. Allow to simmer for about 20 minutes or until vegetables are softened.
Transfer mixture to a blender to puree to desired consistency, or puree in the pot using an immersion blender. Stir in half and half and heat an additional minute before serving hot.