Jalapeño-Ginger Butternut Squash Soup

Name: Jalapeño-Ginger Butternut Squash Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 6 garlic cloves, chopped; 2 tablespoons grated gingerroot; 1 jalapeno chile, seeded and chopped; 1 tablespoon salt; 1/4 teaspoon cayenne; 4 lbs butternut squash, peeled and cut into 2-in . cubes; 3 cups chicken broth; 1 tablespoon light brown sugar; 3 tablespoons heavy whipping cream; creme fraiche (optional)

Submitted by loveleesmile

"From Cooking Light Site. Yummy!"

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Ready In:: 1hr
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons olive oil
6 garlic cloves, chopped
2 tablespoons grated gingerroot
1 jalapeno chile, seeded and chopped
1 tablespoon salt
¹⁄₄ teaspoon cayenne
4 lbs butternut squash, peeled and cut into 2-in . cubes
3 cups chicken broth
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
creme fraiche (optional)

directions

Heat olive oil in a 4- to 5-qt. pot over high heat. 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 a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.