Friday, September 17, 2010

Butternut Squash Soup

*you can substitute any winter squash

• 2 tablespoons butter
• 1 onion, finely chopped
• 1 (14.5 ounce) can chicken broth
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
• 1 orange, juiced
• 1 orange, juiced and zested
• 3 tablespoons sour cream
• salt and pepper to taste
1. Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.
• The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group--it's always a big hit!
• Substitute vegetable stock for chicken broth to make a vegetarian soup.


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