Jalepeno Ginger Butternut Squash Soup

Say that five times fast.

This little gem of a soup popped up in my inbox thanks to myrecipes.com daily recipe.  WOW is all I have to say.  W.O.W.

YOU NEED TO MAKE THIS NOW.

You’ll need…

2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons grated ginger
1 jalapeño chile, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups chicken broth
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
Crème fraîche (optional)
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.
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.

This soup was surprisingly amazing.  I knew it would be delicious but I did not expect it to be amazing on a whole nother level.  Creamy, sweet, hot, delicious. Perfect soup for the fall.  And it’s REALLY easy on the waste line.  Win win!

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1 Comment

Filed under dinner

One response to “Jalepeno Ginger Butternut Squash Soup

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