Spicy Butternut Squash Soup

Ingredients:

• 2 tablespoons butter
• 1 onion (diced)
• 2 teaspoons fresh ginger (grated)
• 1 jalapeno pepper (seeded and diced)
• 1 butternut squash (peeled, seeded, and cubed)
• 14.5 ounce chicken broth
• 12 ounce evaporated milk
• 1/2 cup coconut milk
• 1 tablespoon sugar
• salt and black pepper to taste
• 1 cup sour cream
• 1 tablespoon fresh thyme (chopped)

Directions
1) Sauté onion, ginger and jalapeno in butter in a large pot. Cook until the onion is soft and translucent. Add squash and chicken broth and bring to a boil over high heat. Reduce heat to medium and cover. Simmer until the squash is tender - about 30 minutes.
2) Stir in evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully puree soup. Puree in batches until smooth. Serve in small bowls and garnish with sour cream and thyme.