Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
6
Ingredients
Directions
Melt butter in a large pot over medium heat. Add onion, jalapeño, and ginger; 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 black pepper; cook and stir 5 minutes more.
Fill a blender halfway with soup. Cover and hold lid down with a folded kitchen towel; pulse a few times before leaving on to purée. Pour into a clean pot. Repeat with remaining soup. Or purée soup with an immersion blender until smooth. Garnish servings with sour cream and thyme.
Nutrition Facts (per serving)
| 335 | Calories |
| 21g | Fat |
| 32g | Carbs |
| 8g | Protein |
