The colors of the autumn season have been gorgeous in Chicagoland this year. As the leaves finally fall from the trees, I am disappointed to see the beauty of it all freeze away. This yummy butternut squash soup recipe is a bit of consolation. It's tasty, healthy and saves some of the lovely fall color for the table.
Fall and winter are great seasons for bowls of hot soup to keep the chill in check. Along with a hearty piece of whole grain bread, fresh baked or not, with a vegetable or cheese spread, soup can contribute to a complete meal and make for cozy time together. Squash soup is an ideal way to prepare those beta-carotene rich squash so abundant in the fall harvest.
1 small - medium butternut squash
1 16 oz.can chicken broth
1 cup low-fat sour cream
1 tablespoon butter
1/4 teaspoon ground cayenne
1/2 teaspoon salt
dash lemon pepper or white pepper
1 tablespoon honey
chopped fresh chives for garnish
Halve the squash, remove seeds and bake at 350 in baking pan in shallow water cut side down, turn cut side up after about 20 minutes.
Bake another 15-20 minutes for a total 30-40 minutes total or until tender.
Spoon squash from peel into food processor or blender and puree. (When in a hurry, I have skipped this step, but the resulting texture isn't as nice.)
Combine baked pureed squash and broth in a large saucepan bring to a boil and simmer.
Over medium heat stir in sour cream, butter, cayenne and honey. Add salt and white pepper.
Cook soup until thoroughly heated.
Garnish with chives. And if you like a small extra dollop of sour cream.