mexican butternut squash soup/caldo de calabaza

Ingredients

• 3 1/2 pounds butternut squash, peeled seeded and cut into 2 or 3 inch cubes
• 1 large sweet or vidalia onion cut in 4 quarters
• 2 large carrots, peeled and cut into pieces
• 3 cloves fresh garlic smashed
• 1 large jalapenos, seeded and cut into pieces
• 1/4 cup fresh diced parsley leaves
• 1/4 cup fresh diced cilantro leaves
• 1 or 2 large bay leaves
• 2 quarts 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 cups unsweetened coconut milk. i prefer canned such as goya brand
• 3 cups fresh fried tortilla strips or store bought. i like to buy the multi colored tortilla strips.
• 2 large limes cut in wedges to serve with soup
• 1/4 cup olive oil
• 1/2 stick butter
• 1 tablespoon sea salt
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garlic powder
• 1 small envelope goya sazon with culantro and achiote