Make and share this Butternut Squash Soup With a Kick recipe from Food.com.
Provided by CaliforniaJan
Categories Vegetable
Time 55m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
- Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
- Using a stick blender, puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve. (If you don't have a stick blender, a regular blender works just fine but takes a bit more time.).
Nutrition Facts : Calories 183.2, Fat 7.9, SaturatedFat 4.7, Cholesterol 24.4, Sodium 285.5, Carbohydrate 24, Fiber 3, Sugar 5, Protein 6.5
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