Butternut Squash Soup

By Tamipri

Ingredients

• 3 medium butternut squash, (about 3 lbs.)
• 4 c. chicken broth
• 4 c. whipping cream
• 1/2 c. packed brown sugar
• 1 Tb. ground cinnamon
• 1/4 tsp. ground nutmeg
• salt to taste
• ground white pepper to taste
• sour cream to garnish

Preparation

Step 1

Preheat oven to 350 degrees. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down in 2 lightly greased 101/2x151/2" jellyroll pans. Bake, uncovered, one hour. Let cool to touch; scrape out pulp, discarding rind. Process pulp in a food processor 2 minutes or until smooth.

In a large Dutch oven, combine 4 cups pureed squash (reserve any remaining puree squash for another use), chicken broth, and next 6 ingredients; stir well. cook, uncovered, over low heat 10 minutes or until mixture is thoroughly heated, stirring occasionally. Dolloip each serving with sour cream.