SPICED BUTTERNUT SQUASH SOUP
What a great combination of flavors this butternut squash soup has. Onion and jalapeno pair really well with the squash. But the standout flavor is the fresh ginger. You get an undertone of the ginger in every bite. This butternut squash soup is so creamy and will be great on a cool, crisp day. Topping with a little sour cream...
Provided by Cindy DeVore
Categories Soups
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. In a medium pot, add butter and saute onions, ginger and jalapeno pepper over medium heat until onions are tender.
- 2. Add squash and chicken broth and bring to a light boil. Reduce heat to medium-low, cover and let the mixture simmer approximately 25 to 30 minutes, or until squash is tender.
- 3. Stir in evaporated milk, half & half, sugar, salt and pepper. Simmer on low for 5 minutes, then remove from heat.
- 4. Using a stick blender, puree the mixture in the pot until smooth. If a stick blender is not available, pour the mixture into a blender until 3/4 full. Cover blender and puree the entire mixture in batches until smooth. If needed, reheat soup over very low heat, stirring constantly to prevent scorching.
- 5. Ladle soup into bowls and drop a teaspoon of sour cream into the center of each soup. If desired, draw sour cream into a swirl design on top of soup using the tip of a knife. Sprinkle 1 pinch of ground cinnamon over each bowl and serve immediately.
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