Delicious! I made some changes, though. I only used half a jalepeno b/c my 4 yo would be eating it. Also, instead of using water, I only used chicken broth. Will definitely make this again.
Jalapeño-Ginger Butternut Squash Soup
This smooth-and-spicy butternut squash soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores.
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- Calories: 169
- Calories from fat: 30%
- Protein: 3.7g
- Fat: 5.7g
- Saturated fat: 1.8g
- Carbohydrate: 30g
- Fiber: 4.2g
- Sodium: 1098mg
- Cholesterol: 7.6mg
- 2 tablespoons olive oil
- 6 cloves garlic, chopped
- 2 tablespoons grated ginger
- 1 jalapeÃ±o chile, seeded and chopped
- 1 tablespoon salt
- 1/4 teaspoon cayenne
- 4 pounds butternut squash, peeled and cut into 2-in. cubes
- 3 cups chicken broth
- 1 tablespoon light brown sugar
- 3 tablespoons heavy whipping cream
- CrÃ¨me fraÃ®che (optional)
- 1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
- 2. In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.
- Note: Nutritional analysis is per serving.
This recipe doubles easily and freezes for up to 2 months.
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