spiced butternut squash soup
Well into the brisk Autumn season, we'll throw a log into the wood stove and cozy up to this rich and creamy soup. As a main dish, it's great to serve with some southern-style sweet cornbread. At Valley Green, we like to serve it as an appetizer before a main course of roasted pork loin, chicken or turkey. Tip: If you'd like a little extra kick in this spicy-sweet combination, use one full jalapeno pepper!
Blue Ribbon Recipe
What a great combination of flavors this butternut squash soup has. Onion and jalapeno pair really well with the squash. But the standout flavor is the fresh ginger. You get an undertone of the ginger in every bite. This butternut squash soup is so creamy and will be great on a cool, crisp day. Topping with a little sour cream and a pinch of cinnamon is absolutely delicious and a little bit of a surprise.
Ingredients
- 2 tablespoons real butter
- 1/2 small organic onion, diced
- 2 teaspoons fresh ginger, grated
- 1/2 - jalapeno pepper, seeded and diced
- 1 large butternut squash, seeded, peeled & cubed
- 16 ounces organic chicken broth
- 1 can evaporated milk
- 1/2 cup organic half & half or whole milk
- 1 tablespoon sugar
- 1 pinch salt & pepper
- 6 teaspoons sour cream for garnish, if desired
- 1 pinch ground cinnamon, per bowl
How To Make spiced butternut squash soup
-
Step 1In a medium pot, add butter and saute onions, ginger and jalapeno pepper over medium heat until onions are tender. -
Step 2Add 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.
-
Step 3Stir in evaporated milk, half & half, sugar, salt and pepper. Simmer on low for 5 minutes, then remove from heat.
-
Step 4Using 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.
-
Step 5Ladle 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
