Butternut Squash Soup with a Kick

Name: Butternut Squash Soup with a Kick
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 907 grams butternut squash - peeled, seeded, and cubed; 411 grams chicken broth; 118 milliliters coconut milk; 12 fluid ounces (12 fluid ounce) can evaporated milk; 2 teaspoons grated fresh ginger; 1 Tbsp chopped fresh thyme, or to taste; 1 jalapeno pepper, seeded and diced; 1 onion, diced; 6 servings salt and black pepper to taste; 237 milliliters sour cream; 1 Tbsp white sugar

Butternut Squash Soup with a Kick might be a good recipe to expand your soup recipe box. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 313 calories, 7g of protein, and 20g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. If you have coconut milk, thyme, chicken broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

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.

Ingredients you will need

Jalapeno Pepper

Butter

Ginger

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Squash

Chicken Broth

Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.

Ingredients you will need

Evaporated Milk

Salt And Pepper

Coconut Milk

Sugar

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.

Ingredients you will need

Sour Cream