Jalapeno-Ginger Butternut Squash Soup

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I love butternut squash. I love soup. The combination of the two is the perfect blend.

Speaking of blends, I haven’t had a blender in a really long time after my last one broke. I haven’t had the money to replace it, so a lot of recipes that use a blender I avoid. I do have my food processor which could do the trick sometimes, but you can’t fill the food processor too high or it will overflow. I really need a blender for some things. I mean, making milkshakes in a food processor is tough.

I went to the Goodwill recently and I got some new (or I mean, old and used) clothes. I scanned the electronics section and they had a whole lot. I figured none of it would work though, due to past experience at Salvation Army with a food sealer.. thing. Anyway, there was a blender for $8. I tested it in one of the outlets and it spun, so I figured for $8 I didn’t have very much to lose. I got it home, washed it up really well, and used it to make this soup. And guess what? It works! $8 blender for the win!

This soup is perfect. I had it with some garlic bread that I had in the freezer. It was the perfect meal for a cold night. Apparently I forgot to add the water from the original recipe in, so my soup was definitely thicker than it would have been. While it may have made it last longer to have added the water, I liked the consistency a lot the way it was.

Jalapeno-Ginger Butternut Squash Soup
(recipe from Sunset Magazine)

Ingredients
2 tbsp olive oil
6 cloves garlic, minced
2 tbsp ginger, peeled and minced
1 jalapeno, seeded and minced
1 tbsp kosher salt
1/4 tsp cayenne pepper
1 butternut squash, peeled, seeded, and cubed
3 cups chicken broth
1 tbsp brown sugar
3 tbsp heavy cream

Directions

1. Heat olive oil in a large pot. Add garlic, ginger, jalapeno, and salt. Cook for about 2 minutes, stirring frequently. Add the cayenne and cook for 30 seconds. Add squash, chicken broth, and brown sugar. Bring to a boil. Then lower the heat and bring to a simmer. Simmer for 20 minutes, until the squash is tender.

2. In a blender, puree the soup in batches until smooth. Add the heavy cream. Serve hot.

* serves about 3
* Shared with Souper Sunday hosted by Kahakai Kitchen, Tuesdays at the Table, Delicious Dishes, Tasteful Tuesday Party, & Recipe Box   

Don’t forget to enter the giveaway for the mini muffin pan!

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