Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon(s) real butter
  • 1/2 small organic onion, diced
  • 2 teaspoon(s) fresh ginger, grated
  • 1/2 - jalapeno pepper, seeded and diced
  • 1 large butternut squash, seeded, peeled & cubed
  • 16 ounce(s) organic chicken broth
  • 1 can(s) evaporated milk
  • 1/2 cup(s) organic half & half or whole milk
  • 1 tablespoon(s) sugar
  • 1 pinch(es) salt & pepper
  • 6 teaspoon(s) sour cream for garnish, if desired
  • 1 pinch(es) ground cinnamon, per bowl

Instruction

  • 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.