A great butternut squash soup to warm you up in a hurry. Great any time of year. You can adjust the amounts of jalapeño, ginger, and sour cream to whatever you like. You can vary the amount of sour cream depending on how hot you want the soup to taste.
Ingredients
- butter: 2 Tbsp
- onion: 1 piece (diced)
- fresh ginger: 2 tsp (grated)
- jalapeño pepper: 1 piece (diced)
- butternut squash - peeled, seeded, and: 1 piece (2 pound, cubed)
- chicken broth: 1 can (14.5 ounce can)
- evaporated milk: 1 can (12 fluid ounce can)
- coconut milk: 0.5 cup
- white sugar: 1 Tbsp
- salt and black pepper: (to taste)
- sour cream: 1 cup
- fresh thyme: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Stir in evaporated milk, coconut milk, sugar, salt, and pepper. Cook and stir 5 minutes more.
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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.
