Jalapeno-Ginger Butternut Squash Soup

• 2 tablespoons olive oil
• 6 garlic cloves, chopped
• 2 tablespoons grated gingerroot
• 1 jalapeno chile, seeded and chopped
• 1 tablespoon salt
• 14 teaspoon cayenne
• 4 lbs 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.
2. pot over high heat.
3. Add garlic, ginger, jalapeno, and salt.
4. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes.
5. Add cayenne and cook, stirring, for 30 seconds.
6. Add squash, broth, brown sugar, and 3 cups water.
7. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.
8. In a blender, puree the soup in batches until smooth, then pour back into the pot.
9. Stir in cream and adjust seasonings to taste.
10. Serve hot, with a swirl of creme fraiche if you like.

olive oil, garlic, gingerroot, jalapeno chile, salt, cayenne, butternut squash, chicken broth, light brown sugar, heavy whipping cream, creme fraiche

Taken from www.food.com/recipe/jalape-o-ginger-butternut-squash-soup-279128 (may not work)