Butternut Squash Soup
1 1/2 pounds butternut squash
5 cups chicken broth
1/3 cup onion, minced
1 cup sour cream
salt, to taste
white pepper, to taste
fresh parsley, finely chopped
Peel the squash, cut in half, and discard seeds. Slice into 1"
pieces. Measure the chicken broth into a large saucepan and bring
to a boil. Add the squash and onion. Lower heat to simmer. Cover
the pan, and cook vegetables until tender, about 20-25 minutes.
Remove from the burner and whirl soup in a blender or processor.
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.