GINGER JALEPEÑO BUTTERNUT SQUASH SOUP
This soup is so versatile and always a hit when a chill hits the air. For a quick and healthy weeknight dinner, I’ll top with a dollop of nonfat Greek yogurt (Protein! Boom!) and pair with a salad. Even my baby nephew loves it, but not too spicy! For entertaining guests, I add a little extra cream, top with cheese, homemade croutons and roasted nuts. How about a soup bar where guests can pick their own toppings? Don’t mind if I do! Don’t forget to pair with a glass of pinot noir!
Ingredients:
-3-4 T extra virgin olive oil
-6 cloves of garlic- smashed
-3 T shallots- chopped
-3-5 jalapeños- chopped (depending on how spicy you like it!)
-4 T freshly grated ginger
– about 5 lbs of butternut squash- peeled and cut into 2 in. cubes
-48 oz. chicken or vegetable stock
-4 T heavy whipping cream (optional)
-salt and freshly cracked pepper to taste
-1½ T pumpkin pie seasoning
Directions:
Heat oil in a large stockpot over medium heat. Add garlic, shallots, jalapeños, and ginger. Cook until soft and fragrant, constantly stirring for about 2-3 minutes. Do not burn! Add the squash, broth (enough to cover squash), salt and pepper. Let simmer for 45 min-1 hour until squash is soft.
Remove from the heat. Remove a few cups of the broth and set aside in a bowl. Using a handheld immersion blender or a blender mixing in batches, puree until smooth. Add more stock to bring your soup to the texture you like. Stir in additional seasonings to taste and heavy whipping cream.
Topping ideas:
-Freshly grated Parmigiano Reggiano
-Toasted pinenuts
-Toasted pumpkin seeds
-Any other kind of crushed nut
-A dollop of sour cream or plain non fat greek yogurt for the health nuts!
-Pumpkin pie spice or cinnamon
-Croutons
Heres a link to peeling and cutting a whole squash. I will say it’s much easier to jut use two packages of pre peeled and cut squashes from the store!
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