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Southwestern Butternut Squash Soup

Ingredients

• 1 large (3 pound) butternut squash
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 medium red bell pepper, diced
• 2 jalapeño peppers, seeds discarded and diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon coriander
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika (regular paprika is also fine)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper, optional
• 4 cups vegetable or chicken stock
• Juice from 1 orange
• Juice from 1 lime
• Soup toppings: chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas

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