Butternut Squash Soup, 11/21/12

by Gary Duke at Alley Oops

1 butternut squash, peeled, seeded and cubed, you can buy this already done ifyou like.

2 tablespoon olive oil

1 cup{}carrots, diced

1 cup celery, diced

1 onion, diced

splash of sherry or apple juice

4 cups chicken broth

1 cup sour cream

salt, pepper and garlic


1. Peel, seed and cube butternut squash and set aside.

2. In stock pot, saute carrots celery and onions in olive oil for2 or 3 minutes, add sherry or apple juice and continue to cook for anotherminute.

3. Add chicken broth and butternut squash to pan, bring to a boiland cook till squash is tender, stir in sour cream.

4. Add salt, pepper and garlic to taste.

5. Using an immersion blender, puree till smooth (you can let thesoup cool and use a traditional blender).

Garnish with bacon bits, chives and a dollop of sour cream.

I like to add a large crouton for a little crunch.