Butternut and Sour Cream Soup
My favorite squash recipe. Pretty easy, and soooo tasty. Prep time says one hour because you need to bake the squash before putting it in the soup. I made this vegetarian version based on another version that had chicken stock and cream cheese.
INGREDIENTS
Nutrition- 8tablespoons chopped onions
- 4tablespoons butter
- 6cups baked peeled and cubed butternut squash
- 3cups vegetable stock
- 1teaspoon thyme
- 1⁄2teaspoon sage
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2teaspoon sea salt
- 1⁄2teaspoon cayenne pepper
- 1cup sour cream
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DIRECTIONS
- In large suacepan, saute onions butter until tender.
- Add squash, stock, seasonings and bring to boil.
- Turn heat to low. Cook 15 minutes.
- In blender, puree squash with sour cream. Do in batches if necessary.
- Return to saucepan and heat through.
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