Spicy Butternut Squash Soup
Number of Servings
Serves 4
Ingredients
- 2 Tbsp butter
- 1 onion (diced)
- 2 tsp fresh ginger (grated)
- 1 jalapeno pepper (seeded and diced)
- 1 butternut squash (peeled, seeded, and cubed)
- 1 14.5-oz can chicken broth
- 12 ounce evaporated milk
- 1⁄2 cup coconut milk
- 1 Tbsp sugar
- Salt and black pepper to taste
- 1 cup sour cream
- 1 Tbsp fresh thyme (chopped)
Directions
- Sauté onion, ginger and jalapeno in butter in a large pot. Cook until the onion is soft and translucent.
- Add squash and chicken broth and bring to a boil over high heat. Reduce heat to medium and cover. Simmer until the squash is tender—about 30 minutes.
- Stir in evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
- Pour the soup into a blender, filling no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully puree soup. Puree in batches until smooth.
- Serve in small bowls and garnish with sour cream and thyme.
Nutrition Info
Made with unsalted butter and low-sodium chicken broth: 318 Calories, 11 g Protein, 40 mg Cholesterol, 31 g Carbohydrates, 16 g Total sugars (3 g Added sugars), 3 g Fiber, 19 g Total fat (13 g sat), 422 mg Sodium, ★★★★★ Vitamin A, ★★★★ Phosphorus, ★★★ Vitamin C, Calcium, ★★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, ★ Vitamin B1 (thiamine), Vitamin B12, Vitamin D, Vitamin E, Folate, Iron, Magnesium, Potassium, Zinc
