Jalapeño-Ginger Butternut Squash Soup

From Cooking Light Site. Yummy!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 6  garlic cloves, chopped
• 2  tablespoons  grated gingerroot
• 1  jalapeno chile, seeded and chopped
• 1  tablespoon salt
• 1⁄4 teaspoon cayenne
• 4  lbs  butternut squash, peeled and cut into 2-in . cubes
• 3  cups chicken broth
• 1  tablespoon light brown sugar
• 3  tablespoons heavy whipping cream
•  creme fraiche (optional)

Directions

1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
2. In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.