How to Make Butternut Squash Soup with a Kick - A Step-by-Step Guide

Butternut squash soup is a classic fall dish that warms the soul and satisfies the senses. This recipe takes the traditional butternut squash soup and gives it a flavorful kick with the addition of some unexpected ingredients. It's a perfect dish for those chilly autumn days when you crave something hearty and comforting.

The base of this soup is made with roasted butternut squash, which gives it a rich and creamy texture. Roasting the squash brings out its natural sweetness and adds ...

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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
  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6

  • 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.
  • Nutrition

    335 cal.

    • Total Fat: 21g
    • Saturated Fat: 14g
    • Cholesterol: 47mg
    • Sodium: 415mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 4g
    • Total Sugars: 14g
    • Protein: 8g
    • Vitamin C: 38mg
    • Calcium: 297mg
    • Iron: 2mg
    • Potassium: 887mg