One year for Thanksgiving dinner, I would love to have a super formal, sit-down dinner....you know with courses and not the grab and go buffet. If I were planning a fancy-schmacy dinner, this would be one thing I would serve.
Jalapeno-Ginger Butternut Squash Soup
2 tablespoons olive oil
6 gloves garlic, shopped
2 tablespoons grated ginger
1 jalapeno, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2 inch pieces
3 cups vegetable stock
1 tablespoon light brown sugar
3 tablespoons heavy whipping cream
Heat oil in a 4-5 qt pot over high heat. Add garlic, ginger, jalapeno and salt. Cook, stirring frequently until fragrant, but not yet browned, about 1-2 minutes. Add cayenne and cook for another 30 seconds. Add squash, broth, brown sugar and 3 cups of water. Bring to a boil, lower the heat and summer until squash in tender (about 20 minutes).
In a blender, puree the soup in batches until smooth, then pour back into the pot. Stir in the cream and adjust the seasoning.
Serve hot, with a swirl of creme fraiche if you like.
Recipe found on Sunset Magazine website
Image located on Google