Spiced Butternut Squash Soup

1
Cindy DeVore

By
@valleygreennaturals

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 corn bread. 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!

Rating:

★★★★★ 2 votes

Serves:
6
Prep:
20 Min
Cook:
45 Min

Ingredients

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  • 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

How to Make Spiced Butternut Squash Soup

Step-by-Step

  1. 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.
  2. Reduce heat to medium-low, cover and let mixture simmer approximately 25 to 30 minutes, or until squash is tender.
  3. Stir in evaporated milk, half & half, sugar, salt and pepper. Simmer on low for 5 minutes, then remove from heat.
  4. 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, re-heat soup over very low heat, stirring constantly to prevent scorching.
  5. Ladle soup into bowls and drop a teaspoon of sour cream into 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.

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