Do You Like it Hot?

I do!  I just whipped up some very spicy butternut squash soup.  It has a kick, but is off set with the sweetness of butternut squash, a little brown rice syrup and organic unsweetened soy milk.

Ingredients
1 TBS minced ginger
1 large jalapeno minced (I bought mine at Trader Joes)
2 cups low sodium veggie broth (mine was TJs)
1 box of TJ's butternut squash
1 cup unsweetened, organic soymilk (mine was TJs) - or other plant based milk
1 TBS brown rice syrup
1/4 tsp chipotle pepper - this has a distinct spicy, smokey flavor, you could substitute chilli powder, or cayenne pepper.  I used 1/2 tsp chipotle in my soup and thought it was too much.

Pour enough veggie broth in the bottom of your pan (pan needs to be large enough to make your soup) to cover bottom.  Saute ginger and jalapeno for about a minute.  Then add the rest of the veggie broth and the butternut squash.  Cook until the squash in tender.  Transfer to a Vitamix or food processor with the brown rice syrup, the spice of your choice, and soy milk.  Blend away.  Soup is ready to be served. 

You could also experiment, substitute the soy milk with organic apple sauce!