from Everyday Happy Herbivore
I’m always looking for new ways to reinvent butternut soup. This dish came to be one afternoon when I had nothing but butternut squash and jalapenos in my fridge and it might be my favorite take on butternut soup yet!
Note: sweet potatoes or yams may be substituted for the butternut squash.
1 c cubed butternut squash
1 tbsp minced jalapeno
1 ½ tbsp minced garlic
1 tbsp minced fresh ginger
dash chipotle powder
1 tbsp pure maple syrup
1+ cup vegetable broth
¼ tsp soy sauce
Note: for a soy-free version, omit soy sauce and add salt to taste.
Line a large pot with a thin layer of broth.
Sauté garlic, ginger and jalapeno until fragrant, about 1 minute.
Add remaining broth plus butternut and bring to a boil.
Reduce to low and simmer until fork tender, about 8 minutes.
Transfer to a blender, in batches if necessary, and puree until smooth and creamy, adding extra broth as necessary.
Return mixture to your pot and add maple and chipotle to taste.
If you make it too spicy, you can mellow it out with a little non-dairy milk.
Per Serving: 76 Calories, 0.2g Fat, 18.9g Carbohydrates, 3.1g Fiber, 8.2g Sugars, 1.2g Protein