Butternut Squash Soup with a Kick

Name: Butternut Squash Soup with a Kick
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tablespoons butter; 1 onion, diced; 2 teaspoons grated fresh ginger; 1 jalapeno pepper, seeded and diced; 1 (2 pound) butternut squash - peeled, seeded, and cubed; 1 (14.5 ounce) can chicken broth; 1 (12 fluid ounce) can evaporated milk; 0.5 cup coconut milk; 1 tablespoon white sugar; salt and black pepper to taste; 1 cup sour cream; 1 tablespoon chopped fresh thyme, or to taste

4.7

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A great butternut squash soup to warm you up in a hurry. Great any time of year. You can adjust the amounts of jalapeño, ginger, and sour cream to whatever you like. You can vary the amount of sour cream depending on how hot you want the soup to taste.

Recipe by davey

Published on June 18, 2020

23

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hrs

Servings:

6

Jump to Nutrition Facts

Ingredients

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

Directions

Melt butter in a large pot over medium heat. Stir in onion, ginger, and jalapeño pepper; cook and stir until onion has softened and turned translucent, about 7 minutes.
Add butternut squash and chicken broth; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes.
Stir in evaporated milk, coconut milk, sugar, salt, and pepper. Cook and stir 5 minutes more.
Pour soup into a blender, filling the pitcher no more than halfway. Hold down the lid of the blender with a folded kitchen towel; carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. (Alternately, you can use a stick blender and purée soup in the cooking pot.) Ladle soup into bowls and garnish with sour cream and thyme to serve.

Nutrition Facts (per serving)

335	Calories
21g	Fat
32g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 335
% Daily Value *
Total Fat 21g	27%
Saturated Fat 14g	70%
Cholesterol 47mg	16%
Sodium 415mg	18%
Total Carbohydrate 32g	12%
Dietary Fiber 4g	14%
Total Sugars 14g
Protein 8g
Vitamin C 38mg	190%
Calcium 297mg	23%
Iron 2mg	11%
Potassium 887mg	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.