Fresh ginger and jalapeño pepper spice up this silky butternut squash soup. Sour cream and fresh thyme cool it down.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
335 Calories
Recipe Instructions
Step 1
Melt butter in a large pot over medium heat. Stir in onion, ginger, and jalapeño pepper; cook and stir until onion has softened and turned translucent, about 7 minutes.
Step 2
Add butternut squash and chicken broth; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes.
Step 3
Stir in evaporated milk, coconut milk, sugar, salt, and pepper. Cook and stir 5 minutes more.
Step 4
Pour soup into a blender, filling the pitcher no more than halfway. Hold down the lid of the blender with a folded kitchen towel; carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. (Alternately, you can use a stick blender and purée soup in the cooking pot.) Ladle soup into bowls and garnish with sour cream and thyme to serve.
Ingredients
1 tablespoon white sugar
1 cup sour cream
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1 onion, diced
1 (14.5 ounce) can chicken broth
2 teaspoons grated fresh ginger
salt and black pepper to taste
1 jalapeno pepper, seeded and diced
1 tablespoon chopped fresh thyme, or to taste
1 (2 pound) butternut squash - peeled, seeded, and cubed
