Ingredients

• 2 tablespoons unsalted butter
• 1 onion , diced
• 1 jalapeño chile pepper , seeded and diced
• 2 teaspoons grated fresh ginger
• 1 , 2 pound
• 1 , 14.5 ounce
• 1 , 12 fluid ounce
• 0.5 cups coconut milk
• 1 tablespoon white sugar
• salt and ground black pepper to taste
• 1 cup sour cream
• 1 tablespoon chopped fresh thyme , or to taste

Instructions

1. 1 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.
2. 2 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.
3. 3 Stir in evaporated milk, coconut milk, sugar, salt, and black pepper; cook and stir 5 minutes more.
4. 4 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 per serving