Name: Gisela's Butternut Squash Soup recipe
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

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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

Nutrition Info

245.1 calories carbohydrate: 42.6 g cholesterol: 22.3 mg fat: 8.6 g fiber: 7.5 g protein: 4.5 g saturatedFat: 5.1 g servingSize: - sodium: 531.7 mg sugar: 15.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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.

Alternatives to this recipe

Gisela's Butternut Squash Soup