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Spicy Butternut Squash Soup

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
6 servings
Soup
Spicy Butternut Squash Soup
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
  • 1/2 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
Instructions
1
Heat the butter in a large cooking vessel over medium warmth, stirring occasionally. Introduce the onion, ginger, and jalapeño pepper into the mixture; continue to cook and stir until the onion has become tender and its color has changed, a process taking roughly 7 minutes.
2
Combine the butternut squash with chicken broth; raise the heat to its highest level and bring the mixture to a boil. Gradually decrease the warmth to medium-low, cover the pot, and let it simmer until the squash is tender, a duration of approximately 30 minutes.
3
Add evaporated milk and coconut milk to the mixture; incorporate sugar, salt, and pepper. Continue to cook and stir for an additional 5 minutes.
4
Transfer the soup into a blender, ensuring it is filled to no more than half its capacity. Securely hold down the lid of the blender with a folded kitchen towel; carefully initiate the blender, using brief pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean cooking vessel.
5
Alternatively, you can utilize a stick blender to purée the soup directly in its original pot.
6
Serve the soup in bowls, garnished with sour cream and thyme to complete your meal.