This is a great butternut squash soup with a kick recipe that will warm you up in a hurry. It’s 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.
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- 1 onion, diced
- 1 jalapeño chile pepper, seeded and diced
- 2 teaspoons grated fresh ginger
- 1 (2 pound) butternut squash, peeled, seeded, and cubed
- 1 (14.5 ounce) can chicken broth
- 1 (12 fluid ounce) can evaporated milk
- ½ cup coconut milk
- 1 tablespoon white sugar
- salt and ground black pepper to taste
- 1 cup sour cream
- 1 tablespoon chopped fresh thyme, or to taste
Steps
- Melt butter in a large pot over medium heat. Add onion, jalapeño, and ginger; cook and stir until onion has softened and turned translucent, about 7 minutes.
- 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.
- Stir in evaporated milk, coconut milk, sugar, salt, and black pepper; cook and stir 5 minutes more.
- Fill a blender halfway with soup. Cover and hold lid down with a folded kitchen towel; pulse a few times before leaving on to purée. Pour into a clean pot. Repeat with remaining soup. Or purée soup with an immersion blender until smooth. Garnish servings with sour cream and thyme.
