Husna’s Jalapeño Butternut Squash Soup
Husna T. Ghani
Peel and cube the butternut squash. Add to a medium pot with just enough water to cover the squash.
Add lentils, garlic, chicken stock, and steak seasoning and boil until squash is softened, approximately 25 to 35 minutes.
Add chopped jalapeño and boil for 5 more minutes.
Use an immersion blender or conventional blender (make sure your blender is heat resistant) to blend the mixture until puréed.
In the pot with the squash purée, add butter and milk. Stir until well blended.
Taste the mixture and season with salt and black pepper, if needed.
Garnish with your choice of toppings and serve with toasted sourdough bread on the side. Enjoy!