2 pound butternut squash peeled seeded cut into 1-inch cubes
14.5 ounce chicken broth canned
1 juice of orange juiced
1 juice of orange juiced
1 onion finely chopped
4 servings salt and pepper to taste
3 tablespoons cup heavy whipping cream sour
Equipment
sauce pan
whisk
pot
blender
kitchen towels
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.
