Jalapeño-ginger Butternut Squash Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 6 garlic cloves, chopped
• 2 tablespoons grated gingerroot
• 1 jalapeno chile, seeded and chopped
• 1 tablespoon salt
• 1/4 teaspoon cayenne
• 4 lbs butternut squash, peeled and cut into 2-in . cubes
• 3 cups chicken broth
• 1 tablespoon light brown sugar
• 3 tablespoons heavy whipping cream
• creme fraiche (optional)

Recipe

• 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.