Jalapeño-Ginger Butternut Squash Soup

Name: Jalapeño-Ginger Butternut Squash Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 2 kilograms butternut squash, peeled and cut into 2-in. cubes; 0 teaspoons cayenne; 710 milliliters chicken broth; 6 cloves garlic, chopped; 2 Tbsps grated ginger; 3 Tbsps heavy whipping cream; 1 jalapeño chile, seeded and chopped; 1 Tbsp light brown sugar; 2 Tbsps olive oil; 1 Tbsp salt

Jalapeño-Ginger Butternut Squash Soup might be just the soup you are searching for. One portion of this dish contains about 3g of protein, 6g of fat, and a total of 168 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a good option if you're following a gluten free and vegetarian diet. It will be a hit at your Autumn event. Head to the store and pick up butternut squash, garlic, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Heat olive oil in a 4- to 5-qt. pot over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add garlic, ginger, jalapeo, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes.

Ingredients you will need

Garlic

Ginger

Salt

Add cayenne and cook, stirring, for 30 seconds.

Ingredients you will need

Ground Cayenne Pepper

Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.

Ingredients you will need

Brown Sugar