Butternut Squash Soup with a Kick

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

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
• 0.5 cup coconut milk

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.