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. (serves 6)
