Spiced Butternut Squash Soup Recipe

Name: Spiced Butternut Squash Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 Tbsp real butter; 1/2 small organic onion, diced; 2 tsp fresh ginger, grated; 1/2 jalapeno pepper, seeded and diced; 1 large butternut squash, seeded, peeled & cubed; 16 oz organic chicken broth; 1 can(s) evaporated milk; 1/2 c organic half & half or whole milk; 1 Tbsp sugar; 1 pinch salt & pepper; 6 tsp sour cream for garnish, if desired; 1 pinch ground cinnamon, per bowl

Ingredients

2 Tbsp real butter
1/2 small organic onion, diced
2 tsp fresh ginger, grated
1/2 jalapeno pepper, seeded and diced
1 large butternut squash, seeded, peeled & cubed
16 oz organic chicken broth
1 can(s) evaporated milk
1/2 c organic half & half or whole milk
1 Tbsp sugar
1 pinch salt & pepper
6 tsp sour cream for garnish, if desired
1 pinch ground cinnamon, per bowl

	PREP TIME 20m	COOK TIME 45m	TOTAL TIME 1h5m
YIELD 6 servings

Instructions

In a medium pot, add butter and saute onions, ginger and jalapeno pepper over medium heat until onions are tender.
Add squash and chicken broth and bring to a light boil. Reduce heat to medium-low, cover and let the mixture simmer approximately 25 to 30 minutes, or until squash is tender.
Stir in evaporated milk, half & half, sugar, salt and pepper. Simmer on low for 5 minutes, then remove from heat.
Using a stick blender, puree the mixture in the pot until smooth. If a stick blender is not available, pour the mixture into a blender until 3/4 full. Cover blender and puree the entire mixture in batches until smooth. If needed, reheat soup over very low heat, stirring constantly to prevent scorching.
Ladle soup into bowls and drop a teaspoon of sour cream into the center of each soup. If desired, draw sour cream into a swirl design on top of soup using the tip of a knife. Sprinkle 1 pinch of ground cinnamon over each bowl and serve immediately.

Lunch Soups