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Processor Butternut Squash Soup 3


1 butternut squash, 1.5-2 lbs.
5 cups chicken broth
1/2 cup onion, finely minced
1 cup sour cream
salt
white pepper
fresh parsley, finely chopped

Peel squash, cut in half and discard the seeds. Slice in 1 inch pieces. Measure chicken broth into a large saucepan and bring to a boil. Add squash and onion. Lower heat to simmer. Cover the pan, cook vegetables until tender, about 20-25 minutes. Remove from the burner and whirl soup in a blender. Return to a clean saucepan and add the sour cream. Taste for salt, adjust, and add a few grindings of pepper. Bring just to a boil. Serve in warm soup bowls garnished with finely chopped fresh parsley.

Serves 6-8.




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