Butternut Squash Soup with a Kick recipe
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Ingredients
- 2 tablespoons butter 1 onion, diced 2 teaspoons grated fresh ginger 1 jalapeno pepper, seeded and diced 1 (2 pound) butternut squash - peeled, seeded, and cubed 1 (14.5 ounce) can chicken broth 1 (12 fluid ounce) can evaporated milk ½ cup coconut milk 1 tablespoon white sugar salt and black pepper to taste 1 cup sour cream 1 tablespoon chopped fresh thyme, or to taste
Nutrition Info
- 334.9 caloriescarbohydrate: 32.4 gcholesterol: 46.8 mgfat: 21 gfiber: 4 gprotein: 8.2 gsaturatedFat: 13.9 gservingSize: -sodium: 414.5 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Soup with a Kick
Directions
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Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper, cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.