by Gary Duke at Alley Oops
1 butternut squash, peeled, seeded and cubed, you can buy this already done if
you 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
Directions:
1. Peel, seed and cube butternut squash and set aside.
2. In stock pot, saute carrots celery and onions in olive oil for
2 or 3 minutes, add sherry or apple juice and continue to cook for another
minute.
3. Add chicken broth and butternut squash to pan, bring to a boil
and 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 the
soup 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.
