Butternut squash soup Wednesday, October 3, 2012
Chef Jon Ashton
2 pounds butternut squash, peeled and cut into chunks
5 cups chicken or vegetable broth
1 cup Sour Cream
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
1. In large saucepan, combine squash and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, butter and red pepper. Season with salt and pepper.