Southwestern Butternut Squash Soup

This is a butternut squash soup recipe with a bit of zip!  It tastes even better the next day after you make it.  It was inspired by another recipe in Great Food Fast.  

1 tbsp olive oil

1/2 cup chopped onions

3 cups peeled, seeded and diced butternut squash

4 cups chicken stock or vegetable stock

1 cup frozen corn kernels

1/2 cup bottled roasted red pepper, peeled, seeded and diced

2 tbsp bottled jalapeño peppers, seeded and chopped

2 tbsp fresh lemon juice

Sea Salt and black pepper to taste

1/4 cup chopped fresh cilantro

1.  In a large saucepan, heat oil over medium heat.  Add onions and cook for a few minutes until softened but not browned.  Add butternut squash and cook for a few minutes more.

2.  Add stock and bring to a boil.  Reduce heat and simmer uncovered for about 15 minutes or until squash is tender.

3.  Using a hand blender, puree squash mixture (or puree in batches in a blender).  Add corn, red pepper, jalapeño pepper and lemon juice.  Cook for about 5 minutes more, and season to taste with salt and pepper.  Serve soup garnished with cilantro.