Jalapeño-Ginger Butternut Squash Soup

I made this soup last night and we loved it! At first it seemed a little spicy but it didn't build up too bad. I probably wont put in the whole jalapeno next time.

Ingredients

• 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)

Preparation

1. Heat olive oil in a 4- to 5-qt. pot over high heat. Add garlic, ginger, jalapeño, and salt. Cook, stirring constantly, until fragrant but not yet browned, 1 to 2 minutes. Add cayenne and cook, stirring, for 30 seconds. Add squash, broth, brown sugar, and 3 cups water. Bring to a boil, lower heat to a simmer, and cook, stirring occasionally, until squash is tender, about 20 minutes.

2. In a blender, purée the soup in batches until smooth, then pour back into the pot. Stir in cream and adjust seasonings to taste. Serve hot, with a swirl of crème fraîche if you like.