Gisela's Butternut Squash Soup
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes
2
Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest
3
Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes
4
Pour the soup into a blender, filling the pitcher no more than halfway full
5
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
6
Puree in batches until smooth and pour back into the pot
7
Alternately, you can use a stick blender and puree the soup right in the cooking pot
8
Whisk in sour cream until smooth, and season to taste with salt and pepper
9
Heat over medium-low heat until almost simmering, and serve hot