Another good squash soup

Winter Squash and Carrot Soup
This is an enjoyable soup with a pleasant kick to it from the jalapeno and other spices. Arthur said it was a definite keeper.

The original recipe which appeared in the Chicago Tribune called for a butternut squash. I just so happened to have festival squash from our CSA. According to the winter squash glossary: "most winter squash have soft flesh that can be used interchangeably in recipes."
2 tablespoons olive oil
1 large onion, roughly chopped
1 jalapeno pepper, seeded and chopped (if you want a bit of heat, leave in some of the seeds)
2 festival squash (picture on the right) about 1-1/2-2 pounds
3 large carrots (about 12 oz.) peeled and coarsely chopped
1/2 teaspoon sugar
1 teaspoon paprika
1 1/4 teaspoons ground cumin
3/4 teaspoon each of turmeric and ground coriander
4 cups of chicken or vegetable broth
1-2 fully cooked chicken sausage, sliced (I used 1 from Trader Joe's)
yogurt or sour cream for topping
1/3 or more chopped cilantro
1 tablespoon fresh lime juice
Prepare the squash by either cooking in the microwave or oven. Use previously given directions on cooking winter squash. When tender and cool enough to work with, scoop the squash flesh out of the shell and set aside.
Heat olive oil in a soup pot. Add the onion and jalapeno. Cook, stirring occasionally, until soft, about 5 minutes. Add the carrots and sugar; cook stirring occasionally for about 10 minutes. Add paprika, cumin, turmeric and coriander; continue cooking and stirring for another couple of minutes. Add the broth and heat to boiling. Reduce heat and simmer covered until carrots are soft. Check after 20 minutes; continue cooking if not tender. Add the previously cooked squash. Using an immersion blender, puree the soup to desired consistency. If it is too thick add additional broth.
Stir in cilantro, lime juice and sliced sausage if using. The original recipe did not call for the sausage, but it made a good addition. Season to taste with salt and pepper. Serve soup topped with sour cream or yogurt.

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