Ingredients
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 335
- Carbohydrate: 32g
- Fat: 21g
- Fiber: 4g
- Protein: 8g
- Sugar: 14g