Because I’ve been getting these great produce deliveries from Front Porch Pickings, I’ve had to expand my recipe book to accommodate all the different varieties of fruits and vegetables we’ve received. It means strawberry fruit leather, baked eggplant parmesan and Sam’s and my new personal favorite soup, Butternut Squash Soup with a Kick!
I’m not an original cook, but I am pretty good at finding amazing recipes…which makes me look like a pretty good cook. This recipe, though not much to look at, makes up ten-fold in flavor and it can be made vegetarian or vegan if you prefer!
So what you’ll need is:
2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced (if you want more of a kick, leave some of the pith and seeds, that’s where all the heat is!)
1 (2 pound) butternut squash – peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth (vegetarians can substitute vegetable broth here!)
1 (12 fluid ounce) can evaporated milk (vegans can use more coconut milk and some additional sugar instead of the milk!)
1/2 cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste
Now we didn’t use the thyme or sour cream but the reviews really emphasize the thyme. I will be trying it next time! (No pun intended!)
Alright, so we have our veggies all chopped up and ginger grated
Heat up some butter in a large pot over the stove then add your onions, jalapenos and ginger
Cook for about 7 minutes on medium-low heat until the onions are translucent
Add your squash and broth
Bring to a boil, cover and simmer on low heat for about 30 minutes or until the squash breaks apart with gentle pressure
Then add your milks, cook for another 5 minutes, stirring occassionally
Throw the soup in a blender/food processor or use a stick blender if you have it.
The recipe says to break it into two batches….and of course I thought it’d be fine doing it all at once. This is the point when I had to put down the camera and clean up the huge mess I made trying to blend all of it at once. I don’t think I can ever trust the max fill line on my food processor again.
Voila! That’s it! You can garnish it with Thyme as the recipe states, or go without, which is what I did. I did put a little sprig of dill on top because I love the way it smells, but I ate it because the combination of the soup on the dill sprig was wonderful! It’s a perfect light dinner, especially with the delicious salad I made out of the salad basket from Front Porch Pickings. I topped it with some mozzarella cheese, a little olive oil and balsamic vinegar and Sammy and Ben kept stealing “leaves” from my plate throughout my dinner!