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Gisela's Butternut Squash Soup

Internationaleasy4 servings
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Gisela's Butternut Squash Soup

Ingredients

  • tablespoon sbutter
  • onion, finely chopped
  • (14.5 ounce) can chicken broth
  • (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
  • orange, juiced
  • orange, juiced and zested
  • tablespoon ssour cream
  • salt and pepper to taste

Instructions

  1. 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. Pour the soup into a blender, filling the pitcher no more than halfway full.
  3. 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.
  4. Puree in batches until smooth and pour back into the pot.
  5. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  6. Whisk in sour cream until smooth, and season to taste with salt and pepper.
  7. Heat over medium low heat until almost simmering, and serve hot.

Tips

There should only be the juice of 1 orange, plus the zest of same orange. I'm going to try and change it. Also, I have updated this recipe to use the new Knorr Homestyle Chicken Stock from concentrate--it's amazing! Much better than tinned chicken broth. Another variation I tried out yesterday was to fry up a bit of panchetta or bacon, and then cook the onion in the rendered fat instead of the butter. Then top each bowl with a little bit of the panchetta/bacon. It adds depth to the flavor and makes it positively delectable! Serve this soup with a dollop of sour cream or a drizzle of creme fraiche and a couple of croutons, or a side of garlic bread. Enjoy! :) The number of servings is largely dependent on the size of your butternut, so it can be a good idea to double the recipe for soup for a group--it's always a big hit! Substitute vegetable stock for chicken broth to make a vegetarian soup.