mexican butternut squash soup/caldo de calabaza

Ingredients For mexican butternut squash soup/caldo de calabaza

• 3 1/2 lb

  butternut squash, peeled seeded and cut into 2 or 3 inch cubes
• 1 lg

  sweet or vidalia onion cut in 4 quarters
• 2 lg

  carrots, peeled and cut into pieces
• 3 clove

  fresh garlic smashed
• 1 lg

  jalapenos, seeded and cut into pieces
• 1/4 c

  fresh diced parsley leaves
• 1/4 c

  fresh diced cilantro leaves
• 1 or 2 lg

  bay leaves
• 2 qt

  or two 32 ounce boxes of chicken broth such as swanson or college inn. if possible use homemade. option you may use vegetable broth as well.
• 1 1/2 c

  unsweetened coconut milk. i prefer canned such as goya brand
• 3 c

  fresh fried tortilla strips or store bought. i like to buy the multi colored tortilla strips.
• 2 lg

  limes cut in wedges to serve with soup
• 1/4 c

  olive oil
• 1/2 stick

  butter
• 1 Tbsp

  sea salt
• 1 tsp

  fresh ground black pepper
• 1/2 tsp

  cumin powder
• 1/2 tsp

  garlic powder
• 1 sm

  envelope goya sazon with culantro and achiote