Name: Gisela's Butternut Squash Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Onion, finely chopped - 1; Chicken broth - 1 (14.5 ounce) can; Butternut squash - peeled, seeded, and cut into 1-inch cubes - 1 (2 pound); Orange, juiced - 1; Orange, juiced and zested - 1; Sour cream - 3 tablespoons; Salt and pepper to taste - 3 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Gisela's Butternut Squash Soup

1. Butter - 2 tablespoons

2. Onion, finely chopped - 1

3. Chicken broth - 1 (14.5 ounce) can

4. Butternut squash - peeled, seeded, and cut into 1-inch cubes - 1 (2 pound)

5. Orange, juiced - 1

6. Orange, juiced and zested - 1

7. Sour cream - 3 tablespoons

8. Salt and pepper to taste - 3 tablespoons

How to cook deliciously - Gisela's Butternut Squash Soup

1. Stage

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.

2. Stage

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.