Gisela's Butternut Squash Soup

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.
• 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.