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Butternut Squash Soup with a Kick

Butternut Squash Soup with a Kick

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 🧈 2 tablespoons unsalted butter
    • 🧅 1 onion, diced
    • 2 teaspoons grated fresh ginger
    • 1 (2 pound) butternut squash, peeled, seeded, and cubed
    • 🥫 1 (14.5 ounce) can chicken broth
    • 🥛 1 (12 fluid ounce) can evaporated milk
    • 🥥 ½ cup coconut milk
    • 🍬 1 tablespoon white sugar
    • 🥛 1 cup sour cream
    • 1 tablespoon chopped fresh thyme, or to taste

STEPS

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

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

Stir in evaporated milk, coconut milk, sugar, salt, and black pepper; cook and stir for 5 minutes more.

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. Alternatively, purée soup with an immersion blender until smooth. Garnish servings with sour cream and thyme.

NUTRIENTS

Per 1 serving

🔥

335

Calories

  • 8
    Protein
  • 32
    Carbs
  • 21
    Fats

💡 If you prefer a spicier soup, increase the amount of jalapeño or ginger.Use vegetable broth instead of chicken broth for a vegetarian version.Garnish with chopped green onions or cilantro for added freshness.Make a double batch and freeze portions for easy meals later.