Butternut Squash Soup With A Kick

• 2 tablespoons butter
• 1 onion, diced
• 2 teaspoons fresh ginger, grated
• 1 jalapeno pepper, seeded and diced
• 1 (2 lb) butternut squash, peeled, seeded, and cubed
• 1 (14 1/2 ounce) can chicken broth
• 1 (12 fluid ounce) can low fat evaporated milk (regular if you prefer)
• 1/2 cup light coconut milk (can use regular if you prefer)
• 1 tablespoon sugar substitute (or white sugar if you like)
• salt and black pepper
• 1/2 cup light sour cream (optional)
• 1 tablespoon chopped fresh thyme (to taste)

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. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more.
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.).

butter, onion, fresh ginger, pepper, butternut squash, chicken broth, milk, light coconut milk, sugar substitute, salt, light sour cream, thyme

Taken from www.food.com/recipe/butternut-squash-soup-with-a-kick-513940 (may not work)