Creamy Butternut Squash Soup
Serves: 4
Prep + Cook Time: 40 minutes
Calories: 398
Ingredients:
2 lbs butternut squash, peeled and cut into chunks
4 cups chicken broth (or vegetable broth if you want this to be vegetarian)
1 cup sour cream*
1/4 cup cream*
2 tbsp butter
1/2 tsp cayenne (more to taste)
salt & fresh ground pepper
1 tbsp sugar (optional, but works so well against the cayenne)
drizzle of cream, dollop of sour cream, chives or toasted nuts/seeds as topping (all optional- don’t forget to count those calories too)
Directions:
Combine the squash and chicken broth in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for approximately 20 minutes, or until the squash is very tender.
Cool for 10 minutes for safety, then use an immersion blender (or place into a regular blender) to puree.
Return the pureed squash/broth mixture to the burner and turn the heat to medium low. Stir in the sour cream, cream and cayenne and add salt & pepper to taste. Cook, stirring, until heated through (do not boil), then taste and add the sugar and more seasoning, if necessary. Keep warm over low heat.
Add toppings as you’d like and serve warm.
*You can use 1 1/4 cup sour cream, cream or creme fraiche, or divide it up to your taste. The sour cream definitely adds a nice tangy flavor, the cream will add to the richness and offset the tang.