LOCATION: Recipes >> Soups >> Squash 12
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Squash 12
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Butternut Squash Soup
1 butternut squash, 1.5-2 lbs.
5 cups chicken broth
1/2 cup onion, finely minced
1 cup sour cream
salt
white pepper
fresh parsley, finely chopped
Peel squash, cut in half and discard the seeds. Slice in 1" pieces.
Measure chicken broth into a large saucepan and bring to a boil.
Add squash and onion. Lower heat to simmer. Cover the pan, cook
vegetables until tender, about 20-25 minutes. Remove from the burner
and whirl soup in a blender. Return to a clean saucepan and add
the sour cream. Taste for salt, adjust, and add a few grindings
of pepper. Bring just to a boil. Serve in warm soup bowls garnished
with finely chopped fresh parsley. Serves 6-8.
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