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

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