When life hands me pounds of butternut squash, I make soup. And I put jalapenos in it. I froze all the jalapenos from our container garden this summer and have been looking for healthy ways to use them. Since they lose their crunch after being frozen, I figured blending them into soup was the perfect solution.
What I REALLY wanted to do was make jalapeno gnocchi, a dish that I tried at a restaurant last week that was possibly the best gnocchi I’ve had. However, I have officially entered into a diet challenge with my sisters for the holidays. And since there’s free swag on the line, no gnocchi for me. This soup is a close second.
The jalapeno doesn’t add too much flavor, but it adds just enough kick. I left the seeds in because I like it hot, but if you don’t then scoop them out. I’m telling you, just a tiny bit of kick adds something special to butternut squash soup.
(I spy with my little eye … myself. In a spoon. Hehe.)
Jalapeno Ginger Butternut Squash Soup
What You Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup carrots, diced
- 6 cloves garlic, chopped
- 2 tablespoons grated ginger
- 2 jalapeño chiles, seeded and chopped
- 1 tablespoon salt
- 1/4 teaspoon cayenne
- 4 pounds butternut squash, peeled and cut into 2-in. cubes
- 3 cups chicken broth
- 1 tablespoon light brown sugar
- 3 tablespoons heavy whipping cream, milk or sour cream (I used vegan sour cream)
What You Do:
- Heat olive oil in a 4- to 5-qt. pot over high heat. Add onion and carrot and cook until the onions begin to caramelize.
- Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
- In an immersion blender or regular blender, purée the soup until smooth. Stir in cream and adjust seasonings to taste. Serve hot.
Comments