A thick puree of winter squash. This is easiest when you start from already blended, roasted squash. Pureed sweet potatoes or even canned pumpkin could be used instead. Remove the seeds from the jalapeno so as to have more control of the spiciness. Every jalapeno can vary, so start with just the flesh and or add the seeds if you want extra spice.

Ingredients

• 1 teaspoon olive oil
• 1 onion, small, finely chopped
• 1 jalapeno, small, remove the seeds, roughly chopped
• ½ cup potatoes, peeled and chopped
• 2 cups broth
• 2 cups winter squash, pureed, or canned pumpkin
• ¼ cup half and half, or coconut milk, optional

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This recipe has been featured in the following meals:

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