Wednesday, December 8, 2010

Buuternut Squash Soup

2 pounds butternut squash, peeled and cut into chunks

1 large potato, peeled and diced

4 cups chicken broth

1 cup sour cream

3/4 C dubliner irish cheddar grated

6 tablespoons salted butter

a few dashes ground red pepper

Salt and freshly ground black pepper to taste

Several chives, cut into 1-inch pieces

1. In large saucepan, combine squash, potato and broth. Bring to boil, then reduce heat to medium. Simmer until squash is very tender, about 20 minutes.

2. Place immersion blender in the pot and blend until pureed.

3. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.

4. Stir until heated through (do not allow to boil). Taste soup, adding sugar if squash was not particularly sweet. Serve sprinkled with chives.

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