roasted butternut squash soup

By stanley

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

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