Spicy Butternut Squash Soup

Butternut Squash Soup


  • 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
  • 12 cup coconut milk
  • 1 Tbsp
  • Sugar, salt, and black pepper to taste
  • 1 cup sour cream
  • 1 Tbsp fresh thyme (chopped)


  1. Sauté onion, ginger and jalapeno in butter in a large pot. Cook until the onion is soft and translucent.
  2. 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.
  3. Stir in evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
  4. 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.
  5. Serve in small bowls and garnish with sour cream and thyme.