Name: Butternut Squash Soup with a Kick
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoons butter; 1 onion, diced; 1 jalapeno pepper, seeded and diced; 2 teaspoons grated fresh ginger; 1 (2 pound) butternut squash - peeled, seeded, and cubed; 1 (14.5 ounce) can chicken broth; 1 (12 fluid ounce) can evaporated milk; 0.5 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

Butternut Squash Soup with a Kick Recipe

Cook Time: 45 minutes

Servings: 6

Ingredients

2 tablespoons unsalted butter
1 onion, diced
1 jalapeo chile pepper, seeded and diced
2 teaspoons grated fresh ginger
1 (2-pound) butternut squash, peeled, seeded, and cubed
1 (14.5-ounce) can chicken broth
1 (12-fluid ounce) can evaporated milk
cup coconut milk
1 tablespoon white sugar
Salt and ground black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme (or to taste)

Directions

Step 1: In a large pot, melt the butter over medium heat. Add the diced onion, jalapeo, and grated ginger. Cook and stir for about 7 minutes until the onion has softened and turned translucent.

Step 2: Add the cubed butternut squash and chicken broth to the pot. Bring to a boil over high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for about 30 minutes, or until the squash becomes tender.

Step 3: Stir in the evaporated milk, coconut milk, sugar, salt, and ground black pepper. Continue to cook and stir for another 5 minutes.

Step 4: Carefully fill a blender halfway with the soup. Cover the blender lid with a folded kitchen towel and pulse a few times before leaving the blender on to pure the soup. Pour the pured soup into a clean pot. Repeat this process with the remaining soup or use an immersion blender to pure the soup directly in the pot until smooth.

Step 5: Serve the soup in bowls, garnishing each with a dollop of sour cream and a sprinkle of fresh thyme.

Nutrition Facts (per serving)

Calories: 335
Total Fat: 21g (27% Daily Value)
Saturated Fat: 14g (70% Daily Value)
Cholesterol: 47mg (16% Daily Value)
Sodium: 415mg (18% Daily Value)
Total Carbohydrate: 32g (12% Daily Value)
Dietary Fiber: 4g (14% Daily Value)
Total Sugars: 14g
Protein: 8g (16% Daily Value)
Vitamin C: 38mg (42% Daily Value)
Calcium: 297mg (23% Daily Value)
Iron: 2mg (11% Daily Value)
Potassium: 887mg (19% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Ryan Baker

04/27/2023 02:29:04 AM

This recipe was perfect! I decided to add garlic and substituted coconut milk with unsweetened grated coconut before blending. I also used heavy cream instead of coconut milk at the end. This dish quickly became a family favorite, and the addition of spicy jalapeno was the perfect touch!

Sharon Taylor

01/03/2023 12:56:18 PM

This dish was absolutely fantastic! I made a few tweaks to the recipe. First, instead of using chicken broth, I used chicken bouillon from Epicure to make my own broth. I ended up making a bit more because I didn't have condensed milk on hand, so I substituted a whole can of coconut cream for the half cup of coconut milk. I also roasted the squash in olive oil for about 30-40 minutes at 350°F after cubing it. Since I didn't have jalapeños, I used some hot peppers from my garden. The flavors cooked down so well that I didn't need to puree the soup; I just whisked it while it simmered. We enjoyed the texture with the little bites of garlic, onion, and pepper pieces. Everything was finely chopped, so blending wasn't necessary unless you prefer a completely smooth soup. Even just whisking it yielded a very smooth consistency. I'm looking forward to having the leftovers for lunch tomorrow! I also toasted the seeds in the oven at 250°F for about 30-40 minutes with olive oil, salt, and pepper – they were just as delicious as pumpkin seeds. I'm so happy I tried this recipe!

Angela Jackson

03/24/2023 04:42:00 AM

This recipe has been my reliable favorite for years! It always brings satisfaction and tastes delicious every time. I've shared this recipe with my family and friends who love it just as much. Due to health reasons, I've made a few modifications over the years, but it still turns out delicious. Like many others, I prefer to roast the squash. I leave it whole, prick a few holes with a fork, place it on parchment paper, and roast it at 400 degrees for 50-70 minutes. Once cooled, I slice it open, remove the seeds, and scoop out the squash. I've also made some ingredient substitutions: I use 2 tablespoons of regular sesame oil instead of butter, 1 tablespoon of 100% maple syrup or maple sugar instead of white sugar, and I add 1-2 teaspoons of ground turmeric. I like to serve it with pepitas or roasted pumpkin seeds and skip the sour cream and thyme. Everything else in the recipe remains the same and it always turns out fantastic.

Helen Williams

03/13/2023 11:25:07 PM

I have followed this soup recipe multiple times and it never fails to impress. It's my husband's go-to favorite. Occasionally, I like to enhance it by incorporating curry powder and garam marsala, which really elevates the flavors. The only challenge is peeling the squash, but it's worth it in the end.