roasted butternut squash soup
By stanley
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Ingredients
- 2 lbs butternut squash, peeled and cut into chunks
- 4 cups chicken stock
- 1 1/4 cup sour cream(lite)
- 2 T butter
- 2 T salt and pepper
- 1 t butter
- 1/4 t cayenne or to taste
- several cut chives
Details
Servings 4
Preparation
Step 1
combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to med and simmer for about 20 min or until the squash is tender
Cool a bit and then pruee the mixture in a blender.
Return the puree to the saucepan and turn the heat to med low. Stir in the sour cream along with butter, salt and pepper to taste
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