Jalapeño-Ginger Butternut Squash Soup

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Nutrition per serving    (USDA % daily values)
CAL
197
FAT
38%
CHOL
8%
SOD
120%

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Ingredients for 4 servings

1 tablespoon salt

2 tablespoons olive oil

1 tablespoon light brown sugar

2 tablespoons grated gingerroot

3 tablespoons heavy whipping cream

1 jalapeno chile , seeded and chopped

6 garlic cloves , chopped

4 lbs butternut squash , peeled and cut into 2-in . cubes

1/4 teaspoon cayenne

3 cups chicken broth

creme fraiche (optional)

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