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Jalapeño-Ginger Butternut Squash Soup

By Sunset
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soups gluten free nut free thanksgiving dinner lunch american


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2 tablespoons olive oil

6 cloves garlic, chopped

2 tablespoons grated ginger

1 jalapeño 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

Crème fraîche (optional)

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