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    You are in: Home / Recipes / Butternut Squash Soup With a Kick Recipe
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    Butternut Squash Soup With a Kick

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    CaliforniaJan's Note:

    A great soup that is perfect for a chilly cay with a little kick from a blended jalapeño!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
    2. 2
      Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
    3. 3
      Using a stick blender, puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve. (If you don't have a stick blender, a regular blender works just fine but takes a bit more time.).

    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Soup With a Kick

    Serving Size: 1 (288 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 183.1
     
    Calories from Fat 71
    38%
    Total Fat 7.9 g
    12%
    Saturated Fat 4.7 g
    23%
    Cholesterol 24.3 mg
    8%
    Sodium 285.5 mg
    11%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.0 g
    20%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    light coconut milk

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