Aussie Butternut Pumpkin Soup

"Pumpkin" soup is a very popular dish during Australia's fairly mild but damp winters. Nearly every cafe and restaurant has their own version, but I like mine the best. It's great with liberal amounts of freshly ground black pepper, or even sweet chilli sauce.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1  medium  butternut squash
• 4  cups  vegetable stock or 4  cups  chicken stock
• 1  cup sour cream
• 8  ounces cream cheese, cut into chunks
•  black pepper, to taste
•  garlic powder (optional)

Directions

1. Cut squash into manageable pieces, remove the seeds and peel.
2. Place into a large saucepan and add stock& garlic powder.
3. If stock does not cover squash, add some water until squash is just covered.
4. Boil until squash is soft& yields easily to being poked with a fork (do not cover).
5. Amount of stock should reduce slightly.
6. Remove from heat.
7. Using a hand-held blender, puree squash& stock together.
8. Place back on low heat& add cream cheese and black pepper.
9. Cook until blended, then add sour cream.
10. Serve with a swirl of cream, if desired.
11. Can be frozen (I freeze single portions in ziploc bags).