Butternut Squash Soup with a Kick

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Ingredients:

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded & cubed*
1 (14.5 oz) can chicken broth, a little over 1.5 cups
1 (12 oz) can evaporated milk
1/2 cup coconut milk
1 tablespoon white sugar
salt & pepper to taste

EASIEST WAY TO CUT BUTTERNUT SQUASH
Microwave it for 3.5 minutes or so and let it cool down. It will be very easy to peel and cut!

Directions:

Melt the butter in a large pot over medium heat*
(I usually use clarified butter, or "ghee", to give it a slight Indian flair)

Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes

Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes

Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot

Ladle into bowls, and garnish with sour cream and thyme to serve

*This is a great fall/winter soup! Be careful with how much jalapeno pepper you use - it can get quite spicy if you're not careful. I would suggest not using the entire pepper the first time making this recipe (maybe 3/4 of the pepper)

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