Butternut Squash Soup With A Kick

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 7
• 2 tablespoons butter
• 1 onion, diced
• 2 teaspoons fresh ginger, grated
• 1 jalapeno pepper, seeded and diced
• 1 (2 lb) butternut squash, peeled, seeded, and cubed
• 1 (14 1/2 ounce) can chicken broth
• 1 (12 fluid ounce) can low fat evaporated milk (regular if you prefer)
• 1/2 cup light coconut milk (can use regular if you prefer)
• 1 tablespoon sugar substitute (or sugar if you like)
• salt and black pepper
• 1/2 cup light sour cream (optional)
• 1 tablespoon chopped fresh thyme (to taste)

Recipe

• 1 melt the butter in a large pot over medium heat. stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. add the butternut squash and chicken broth, and bring to a boil over high heat. reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
• 2 stir in the evaporated milk, coconut milk, sugar, salt and pepper. cook and stir 5 minutes more.
• 3 using a stick blender, puree the soup right in the cooking pot. ladle into bowls, and garnish with sour cream and thyme to serve. (if you don't have a stick blender, a regular blender works just fine but takes a bit more time.).