After work I made this butternut squash soup for dinner. I’ve never eaten this soup before, but was eager to try it. So easy and so delicious, and fillin’ my house with the most delicious smells! I adapted the recipe from here.
Last night Matt and I had some sweet friends over. We made some fantastic spiked horchata (thanks to A Beautiful Mess). It accompanied my meal tonight too, obviously. YUM.
Jalapeño Butternut Squash Soup
2 tbs. olive oil
1 medium onion, diced
4 cloves garlic, chopped
2 tbs. ground ginger
2 jalapeño chilies, seeded and chopped
1 tbs. salt
1/4 tsp. cayenne
4 lbs. butternut squash,
peeled and cut into 2-in. cubes
(I used the 2lb. pack at Costco)
3 cups of chicken broth
1 tbs. brown sugar
3 tbs. sour cream
Heat oil in a 4-5 quart pot on high heat. Add onion and carrot and cook until the onions caramelize. Add garlic, ginger, jalapeño, salt and cayenne. Cook, stirring constantly about 2 minutes.
Add squash, chicken broth, brown sugar, and 3 cups water.
Bring soup to a boil, then lower the heat to simmer. Cook, stirring occasionally for about 20 minutes or until squash is soft. This felt like it took forever. My house smelled so good, I could hardly stand it.
While your soup is cooking drink horchata and watch the Office.
When it’s all cooked, blend it up. It’s okay if it looks chunky, as long as your squash is tender. I used my food processor, but only because I don’t have a blender. My magic bullet would not be able to handle it.
Add your sour cream and any spice adjustments you need. Pulse in your blender again.
Serve in a bowl and enjoy!
(I added a little cheddar cheese on top, just because cheese is so good)
