Jalapeño-Ginger Butternut Squash Soup

This tender and spicy zucchini soup with nuts will make a quick weeknight dinner if you use peeled and sliced zucchini, which is sold in the grocery aisles of most grocery stores.
Heat the olive oil in a 4-5 cc saucepan over high heat. Add garlic, ginger, jalapeno and salt. Cook, stirring constantly, until fragrant but not yet browned, 1-2 minutes. Add the cayenne pepper and cook, stirring, for 30 seconds. Add the courgettes, broth, brown sugar, and 3 cups of water. Bring to a boil, reduce the heat to a simmer, and cook, stirring occasionally, until the courgettes are tender, about 20 minutes.In a blender, whisk the puree soup in batches until smooth, then pour back into the pan. Add cream and seasonings to taste. Serve hot, sprinkled with fresh cream if desired.Note: A nutritional analysis is provided for each serving.