Jalapeno-Butternut Soup

By devogirl

Happy Herbivore

I'm always looking for new ways to reinvent butternut squash 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 squash soup yet!

Nutrition: 76 calories, .2g fat, 18.9g carbs, 3.1g fiber, 8.2g sugar, 1.2g protein

Ingredients

• 1 c vegetable broth
• 1 1/2 tbsp minced garlic
• 1 tbsp minced fresh ginger
• 1 tbsp minced jalapeno
• 1 c butternut squash, cubed
• 1 tbsp pure maple syrup
• dash of chipotle powder
• 3/4 tsp low-sodium soy sauce (optional)

Preparation

Step 1

1. Line a large pot with a thin layer of broth.

2. Saute garlic, ginger, and jalapeno until fragrant, about 1 minute.

3. Add remaining broth plus butternut squash and bring to a boil.

4. Reduce heat to low and simmer until fork-tender, about 8 minutes.

5. Transfer broth and veggies to a blender, in batches if necessary, and puree until smooth and creamy, adding extra broth as necessary.

6. Return mixture to you pot and add maple syrup and chipotle powder to taste. If you make it too spicy, you can mellow it out with a little nondairy milk. Add low-sodium soy sauce to taste, or salt for a soy-free version.