Butternut Squash Soup with a Kick

Melt the butter in a large pot over medium heat. Stir in the onion ginger and jalapeno pepper; cook and stir until the onion has softened and turned translucent about 7 minutes. Add the butternut squash and chicken broth and bring to a boil over high heat. Reduce heat to medium-low cover and simmer until the squash is tender about 30 minutes.

Stir in the evaporated milk coconut milk sugar salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls and garnish with sour cream and thyme to serve.