Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::6
Ingredients
2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeño pepper, seeded and diced
1 (2 pound) butternut squash – peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste
Directions
Melt butter in a large pot over medium heat. Stir in onion, ginger, and jalapeño pepper; cook and stir until onion has softened and turned translucent, about 7 minutes.
Add butternut squash and chicken broth; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until squash is tender, about 30 minutes.
Stir in evaporated milk, coconut milk, sugar, salt, and pepper. Cook and stir 5 minutes more.
Pour soup into a blender, filling the pitcher no more than halfway. Hold down the lid of the blender with a folded kitchen towel; carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. (Alternately, you can use a stick blender and purée soup in the cooking pot.) Ladle soup into bowls and garnish with sour cream and thyme to serve.