Ingredients

Scale

1 1/2 cups of cubed, peeled butternut squash
1 sprig rosemary, chopped fine
1/2 Tablespoon olive oil
1/2 of a yellow onion
1 jalapeno (a red one, preferably, more or less to taste)
1 1/2 cups chicken or vegetable broth
1/2 teaspoon curry powder
Salt & pepper
3 Tablespoons of goat cheese crumbles

Instructions

Preheat the oven to 400 F. Cube the squash and toss it in a bowl with the olive oil and rosemary. Spray a baking sheet with cooking spray, then add the squash chunks and sprinkle lightly with salt & fresh ground pepper. Move the squash over a bit and set the onion (whole) and jalapeno on the side. Roast the squash for about 30 minutes or until the squash is soft. Check the jalapeno and onion a few times throughout, turning the jalapeno to get all sides evenly roasted and removing them once they are browned. Allow the vegies to cool a bit. Pull the peel and stem off the jalapeno.
Put the roasted vegies with just part of the jalapeno in a blender along with the broth and about 2 Tablespoons of goat cheese and puree till smooth. Taste and add more jalapeno as desired, blending till the pepper and everything is nice and smooth.
Pour the soup into a saucepan and heat over medium heat till hot. Add salt & pepper to taste.
Pour into bowls and garnish with goat cheese crumbles and fresh sprigs of rosemary.

Notes

Roast the onion and jalapeno on the grill to give the soup a smoky taste.

I recommend you cut up the entire butternut squash, toss it with a tablespoon or two of oil and some finely chopped fresh rosemary, spread it onto a baking sheet and sprinkle with a bit of salt, fresh ground pepper and sprinkle with goat cheese. Enjoy the squash with dinner, then make the leftovers into soup for another day.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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