Gisela’s Butternut Squash Soup
Preparing anything with butternut squash requires some time and effort, but the results are truly rewarding! The soup turns out incredibly creamy and flavorful. Enhance its presentation by topping it with croutons and/or parsley, and accompany it with a side of garlic bread for a delightful meal.
Ingredients
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 (14.5 ounce) can chicken broth
- 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch cubes
- 1 orange, juiced
- 1 orange, juiced and zested
- 3 tablespoons sour cream
- salt and pepper to taste
Instructions
- 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.
Nutrition
Calories: 245kcalCarbohydrates: 43gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 532mgPotassium: 1051mgSugar: 16gVitamin C: 97mgCalcium: 170mgIron: 2mg
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