Butternut squash for the picky eater

I recently bought a butternut squash from Trader Joes.  It sat on the counter and I think Zach was dreading the day he would be served squash for dinner.  But I found this great (and super easy) soup recipe! It's spicy and wonderful, and even Zach approved.  

On a side note: apparently butternut squash is part evil, because after I cut it up my hands were SUPER dry and tight, very uncomfortable....I guess it's an allergic reaction some people have.  Next time I'll be wearing gloves. 

INGREDIENTS

• 2 teaspoons olive oil
• 2 leeks, trimmed, chopped and rinsed
• 1 red bell pepper, chopped
• 1 jalenpeno pepper, chopped
• 3 cloves garlic, minced
• 4 cups reduced-sodium chicken broth
• 1 1/2 pounds butternut squash, (1 small to medium), peeled, seeded and cut into 1-inch cubes
• 2 tablespoons minced fresh thyme, or 2 teaspoons dried thyme
• 1 1/2 teaspoons ground cumin
• 1/2 lb cooked chicken, cut into pieces
• 2 cups frozen corn kernels
• 1 lime, juiced
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

• PREPARATION

  1. Heat oil in a Dutch oven over medium-high heat. Add leeks and bell pepper; cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
  2. Add chicken and corn; return to a simmer and cook 3 to 4 minutes. Add lime juice and crushed red pepper. Season with salt and pepper.