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Butternut Squash Soup with a Kick
Butternut Squash Soup with a Kick
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spicy ginger and jalapeño elevate creamy butternut squash soup, balanced by cool sour cream and thyme.
Ingredients:
  • 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
  • 0.5 cup coconut milk
  • 1 tablespoon white sugar
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh thyme, or to taste
Instructions:
  • In a large pot over medium heat, cook butter until melted. Add onion, ginger, and jalapeño pepper, and cook until onion is soft and translucent, about 7 minutes.
  • Combine butternut squash and chicken broth in a large pot and bring to a high boil. Lower the heat to medium-low, cover, and let it simmer until the squash is tender, around 30 minutes.
  • Add rich evaporated milk, creamy coconut milk, sugar, salt, and pepper, then simmer and stir for an additional 5 minutes.
  • Transfer the soup into a blender, filling it only halfway. Secure the blender lid with a folded kitchen towel, pulse a few times to start blending, then blend until smooth. If desired, use a stick blender in the cooking pot. Pour the blended soup into a clean pot. Serve in bowls, topped with sour cream and thyme.

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