Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
Ingredients
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.
Cook's Notes
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.
Nutrition Facts (per serving)
| 245 | Calories |
| 9g | Fat |
| 43g | Carbs |
| 5g | Protein |
