When I first came across this recipe, I was intrigued by the ingredients. Never would I have thought to add jalapenos and ginger to a butternut squash dish. It seemed so odd, and yet so delicious as well. This weekend, the weather began feeling a bit more… autumnal. So I used this wonderful weather as an excuse to try out this recipe. I altered the original recipe a bit, but you can find the original here.
Ingredients (makes about 8 servings):
2 tablespoons olive oil
6 cloves garlic, chopped
2 tablespoons grated ginger
1 jalapeño chile, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups water
3 cups chicken broth
1 tablespoon light brown sugar
1/4 cup coconut milk, plus more for serving
I’ve attempted to peel and cube butternut squash in the past. And it is absolutely not worth it. It takes forever and never seems to yield as much as you think it will. So I wimped out at bought the pre-packaged pre-chopped stuff. And I am so happy I did. I ended up using 3 20 oz containers of the butternut squash.
Begin by chopping your garlic and jalapeno and grating your ginger.
Heat the olive oil in a large pot over high heat. Add the garlic, ginger and jalapeno and cook stirring constantly for 1 or 2 minutes.
Add the cayenne pepper and cook for another 30 seconds, stirring.
Add the squash, chicken broth, brown sugar, and 3 cups water.
Bring to a boil and lower the heat to a simmer. Cook for about 20 minutes or until the squash is fork tender.
Add about 1/3 of the soup to a blender. Remove the top middle piece of the blender top to allow hot air to escape. Place a paper towel over the opening and puree until smooth. Add to a large bowl. Repeat with remaining soup.
Be very very careful doing this! I managed to burn my hand pretty badly when removing the top off the blender. Ouch!
Stir in the coconut milk and serve. I added a tiny bit more of the coconut milk on top of a poured serving and swirled it.
This was a surprisingly tasty soup. The smooth texture is really nice and the butternut squash taste shines through, with a hint of coconut milk. There is a very slight heat at the end from the jalapeno and cayenne, but is definitely not spicy. I honestly couldn’t taste much of the ginger, so next time I might add a bit more. This soup can also be frozen so I look forward to enjoying it in the colder months, but it only took maybe 40 minutes from start to finish so this can easily be made on a weeknight.