Butternut Squash Soup
This soup is the definition of richness and the antidote for a cold winter's day.
Serves: Serves 4
- 1 butternut squash
- 1⁄4 cup water
- 1 (16-oz.) can vegetable broth
- 1 cup sour cream
- 2 egg yolks
- Salt and pepper
- Slice squash in two lengthwise. Scrape out seeds and threads with a spoon.
- Place squash face down in a microwave-safe baking dish, add 1⁄4 cup water, cover with plastic wrap (poke some steam holes on top), and microwave on high for 8 to 10 minutes.
- When squash has cooked and is soft, spoon squash flesh out of skin and into your food processor or blender, add some broth, and purée.
- Pour squash into a large saucepan with the rest of broth, and heat over high heat until it boils. Reduce heat.
- In a small bowl, whisk together sour cream and egg yolks, and pour mixture into the saucepan, stirring.
- Cook for one minute over medium heat, season with salt and pepper, pour into soup bowls, and season with a dollop of sour cream, fresh chives or scallions, and a few toasted seeds.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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