Jalapeno Ginger Butternut Squash Soup

Ingredients:

2 tablespoons olive oil

6 cloves of garlic, minced

2 tablespoons grated ginger

1 jalapeno chile, seeded and chopped

1 Tablespoon salt

¼ teaspoon cayenne

4 pounds of butternut squash, peeled and cut into 2-inch cubes (you can buy them already chunked)

3 cups of chicken broth

3 cups of water

1 tablespoon of light brown sugar

3 tablespoons of heavy whipping cream

Heat the olive oil in a large pot. Add the garlic, ginger, jalapeno and salt. Over medium-low heat, gently stir until fragrant, but not browned. Cook for 1-2 minutes and then add the cayenne.  Garlic will burn quickly, so you have to be watchful and stir often.

Add the squash, followed by the broth, water and brown sugar. 

Bring to a boil, reduce heat to a simmer, and cook until the squash is fork-tender. Stir occasionally for 30-60 minutes. 

Once the squash is tender, you can use an immersion blender in the pot on the stove-top. Alternately, puree in batches in a blender. When liquid is hot, it must be liquified in small quantities. Note that in order to get a smooth soup, the squash must be blended while still warm.

Return the pureed soup to the pot and add the cream. Adjust seasoning to taste.