Butternut Squash Soup With A Kick
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Butter2 tsps
Ginger (grated fresh)12 fluid ounce
Evaporated Milk (can)1 cup
Coconut Milk1 tbsp
White Sugar1
Salt1 cup
Sour CreamDirections:
1
Melt the butter in a large pot over medium heat
2
Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes
3
Add the butternut squash and chicken broth, and bring to a boil over high heat
4
Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes
5
Stir in the evaporated milk, coconut milk, sugar, salt and pepper
6
Cook and stir 5 minutes more
7
Pour the soup into a blender, filling the pitcher no more than halfway full
8
Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree
9
Puree in batches until smooth, and pour into a clean pot
10
Alternately, you can use a stick blender and puree the soup right in the cooking pot
11
Ladle into bowls, and garnish with sour cream and thyme to serve