Preparation time: 30
Cooking time: 30
For Soup: Saute onion and garlic in oil for 5 min, stirring til starting to brown. Add carrot, cumin, salt and pepper and saute 1 min. Add squash, jalapeno and stock, bring to boil, then turn down heat and simmer 20 min. Puree in blender in batches (leave venting in lid to prevent explosion) and return to heat and add milk. Adjust seasoning. Serve topped with salsa.
For Salsa: Mix all ingredients together in a bowl. Season to taste.