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| Joined: | Tue Jul 5th, 2005 |
| Location: | Sacramento, California USA |
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Prep and cook time 1 hour (45 min when made with packaged squash)
Makes: 6-8 servings
Notes: This recipe doubles easily and freezes up to 2 months.
2tbsp olive oil
6 cloves of garlic
2tbsp-grated ginger
1 jalapeno chilie, seeded and chopped
1 tbsp salt
¼ tsp cayenne
4lbs butternut squash, peeled and cut into 2 inch cubes
3 cups of chicken broth
1tbsp light brown sugar
3 tbsp heavy wiping cream
Crème faiche (optional)
- Heat olive oil in a 4 to 5 qt pot over high heat. Add garlic, ginger, jalapeno, 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, about 20 minutes.
- In a blender, puree 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 fraiche if you like.
Per serving 169 cal 30% from fat; 3.7g protein, 5.7g fat (1.8G sat), 30G carbo (4.2 G fiber), 1,098 MG sodium, 7.6mg chol
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