Recipe of the Week - Thanksgiving Countdown! Jalapeno-Ginger Butternut Squash Soup

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.

Enjoy!
Stacy

Jalapeno-Ginger Butternut Squash Soup

Ingredients:

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

creme fraiche

Directions:

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

I'd serve the soup in these bowls!!!