It may sound blasphemous, but I never, until I made this had ever had butternut squash.  It’s sad but true, you would think as a self-proclaimed foodie that I would’ve tried it.  So therefore it’s odd when I say that the fall/winter makes me think of butternut squash and specifically butternut squash soup.  I decided it was time once and for all to try it out.  I knew that butternut squash tends to be a bit sweet and mild so I figured I would counterbalance it with some habanero pepper and top it off with some caramelized shallots. The slight kick of the habanero gives you all the warmth you need. The soup turned out to be very delicious!

- 2 small bags pre-cut butternut squash (saves you the time of peeling and de-seeding)
- 2 tbsp unsalted butter or margarine
- 1 small shallot chopped
- 1 can vegetable stock
- 1/4 of very small habanero pepper seeds removed
- 1/4 cup milk (plain soymilk) — this will help alleviate some of the heat of the habanero
- nutmeg
- salt and pepper to taste

Garnish (optional):
- cilantro
- sour cream

Heat a pot on medium-high heat. Melt butter or margarine. Once butter is melted add shallots. Cook until shallots are slightly caramelized. Remove a small portion of the shallots and set aside to use as topping for the soup. Add squash and vegetable stock. Reduce heat to a medium-low and cook squash in stock for 15-20 minutes or until it is tender. Once the squash is cooked, remove each piece with a slotted spoon and put into a blender with the habanero, and milk. Now if you’re unsure of how much habanero you are putting in, put little bits in at a time and taste. If it doesn’t seem as hot add a bit more at a time until you get the desired heat. But be careful, habanero is the hottest pepper out there so a little really goes a long way. Also after handling the pepper DO NOT go anywhere near your eyes or really anywhere on your face for that matter. Puree until you get a smooth consistency. Pour pureed squash back into pot with stock. Stir and season with nutmeg, salt, and pepper. Remove from heat and serve in soup plates. Top with a dollop of sour cream, cilantro and caramelized shallots.