Jon Ashton: Butternut Squash Soup
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable stock
1 cup low-fat or full-fat sour cream
2 Tbsp butter
1/4 tsp. cayenne
1 Tbsp sugar (optional)
Several chives, cut into 1-inch pieces
Salt and freshly ground black pepper
Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes or until the squash is very tender.
Let pan cool a bit for safety's sake, then puree the mixture in a blender. Return the puree to the saucepan and turn the heat to medium-low. Stir in the cream, butter, cayenne and salt and pepper to taste. Cook, stirring until heated through (do not boil), then taste and add sugar and more seasoning if necessary. Keep warm over low heat. Serve with chives.
Tuesday, October 9 2012, 08:34 AM CDT