Jalapeño-Ginger Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This smooth-and-spicy butternut squash soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. Note: Nutritional analysis is per serving.
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