Butternut Squash Soup with a Kick

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
  • + 4 more ingredients
    • ½ cup coconut milk
    • 1 tablespoon white sugar
    • 1 cup sour cream
    • 1 tablespoon chopped fresh thyme, or to taste

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,...

View full recipe at SpringPad

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