Soup in the winter is an absolute must. Coming home after a long cold day, there is nothing better than sitting down to a hot coup of soup. But the typical go to is chicken noodle and chances are you’ve had it one to many million times.
So why not spice up your meal by making this Butternut Squash Soup with a Kick from AllRecipes. If you like it spicy add some jalapeno or decrease the spice with some sour cream. It serves 6 people, 15 min prep and a total time of 45 min to cook, but once you taste this incredible Butternut Squash, it will be well worth the wait.
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
~1/2 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 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.
- Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.
Recipe Via AllRecipes.com
