SPICED BUTTERNUT SQUASH SOUP

Spiced Butternut Squash Soup image

Provided by Cindy DeVore

Categories Soups

Time 1h5m

Number Of Ingredients 12

2 Tbsp real butter
1/2 small organic onion, diced
2 tsp fresh ginger, grated
1/2 jalapeno pepper, seeded and diced
1 large butternut squash, seeded, peeled & cubed
16 oz organic chicken broth
1 can(s) evaporated milk
1/2 c organic half & half or whole milk
1 Tbsp sugar
1 pinch salt & pepper
6 tsp sour cream for garnish, if desired
1 pinch ground cinnamon, per bowl

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.