Description
This is a recipe given to me by my mother before she passed away. As with anything involving butternut it’s a little time intensive but it’s well worth it! So creamy and delicious! Garnish with croutons and/or parsley, and serve with garlic bread.
Ingredients
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 (14.5 ounce) can chicken broth
- 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch cubes
- 1 orange, juiced
- 1 orange, juiced and zested
- 3 tablespoons sour cream
- salt and pepper to taste
Instructions
- Melt butter in a large saucepan or soup pot over medium heat
- and cook and stir the onion until translucent
- about 5 minutes. Pour in the chicken broth
- and stir in the butternut squash cubes
- orange juice
- and orange zest. Bring to a boil
- reduce heat
- and simmer until the squash cubes are tender
- 15 to 20 minutes.
- Pour the soup into a blender
- filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel
- and carefully start the blender
- using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately
- you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth
- and season to taste with salt and pepper. Heat over medium-low heat until almost simmering
- and serve hot.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4