Butternut Squash Soup With A Kick - cooking recipe

Ingredients

2 tablespoons butter
1 onion, diced
2 teaspoons fresh ginger, grated
1 jalapeno pepper, seeded and diced
1 (2 lb) butternut squash, peeled, seeded, and cubed
1 (14 1/2 ounce) can chicken broth
1 (12 fluid ounce) can low fat evaporated milk (regular if you prefer)
1/2 cup light coconut milk (can use regular if you prefer)
1 tablespoon sugar substitute (or white sugar if you like)
salt and black pepper
1/2 cup light sour cream (optional)
1 tablespoon chopped fresh thyme (to taste)

Preparation

Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
Using a stick blender, puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve. (If you don't have a stick blender, a regular blender works just fine but takes a bit more time.).