Jalapeño-Ginger Butternut Squash Soup

• 2 tablespoons olive oil
• 6 cloves garlic, chopped
• 2 tablespoons grated ginger
• 1 jalapeno chile, seeded and chopped
• 1 tablespoon salt
• 1/4 teaspoon cayenne
• 4 pounds 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)

1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeno, 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, puree 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 creme fraiche if you like.
3. Note: Nutritional analysis is per serving.
4. This recipe doubles easily and freezes for up to 2 months.

olive oil, garlic, ginger, chile, salt, cayenne, butternut squash, chicken broth, light brown sugar, heavy whipping cream, crueme

Taken from www.myrecipes.com/recipe/jalapeo-ginger-butternut-squash-soup (may not work)