Jalapeno Ginger Butternut Squash Soup

Jalapeno adds just enough heat to this butternut squash soup. A super easy weeknight dinner! Can be made vegan.

2 tablespoons olive oil
1 medium onion, diced
1 cup carrots, diced
6 cloves garlic, chopped
2 tablespoons grated ginger
2 jalapeño chiles, seeded and chopped
1 tablespoon salt
1/4 teaspoon cayenne
4 pounds butternut squash, peeled and cut into 2-in. cubes
3 cups vegetable broth
1 tablespoon light brown sugar
3 tablespoons heavy cream, milk or vegan sour cream

View the full recipe at Smile Sandwich →