Sour Cream Butternut Squash Soup
October 18, 2024 • Cooking for One (or Two), Soup
It’s October, and here in Colorado, the weather is turning to fall finally, with temperatures dipping and some rain to chill things even more. That’s when you know it’s time for soup! This one is easy, a bit tangy from the sour cream, and freezes well. Make a batch for lunch this weekend, then put the rest away for a chilly day!
Sour Cream Butternut Squash Soup
Author: Cooking with Michele
Recipe type: Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, roughly chopped
- 1 rib of celery, roughly chopped
- 1 large carrot, roughly chopped
- 1 medium butternut squash, peeled, seeded, and cubed
- Salt and pepper, to taste
- 3-4 cups chicken stock
- ½ cup sour cream
- Chopped parsley, for garnish
Instructions
- Heat the oil in a soup pot and add the onion, celery and carrot. Sauté for about 5 minutes to soften the vegetables. Add the squash, season with salt and pepper, and cover with chicken stock. Cover, bring to a boil, then reduce to simmer and cook until the vegetables are very soft, about 20 minutes.
- Add the sour cream and use a stick blender or a traditional blender to puree the soup. Taste and adjust salt and pepper if needed. Serve with chopped parsley for garnish, if desired.