Butternut Soup

Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
Cost: $1.89 (more if you use store-bought stock)
(3 lb butternut squash: 1.29, sour cream: .50)

1 butternut squash, about 3 lb
4 C chicken stock
1/2 C sour cream
salt and pepper to taste

Cut up squash, take seeds out, and peel squash. I'm not gonna lie; this is a bit of a hassle, but it's still not more than a 15-minute hassle--less to an experienced hand with a decent knife.

Put the pieces of squash in a pot with the chicken stock. Bring to boil, then reduce and simmer covered for 20-30 minutes or until the squash is super tender. Let it cool for 2-3 minutes. Then puree it in a blender or food processor. Add the sour cream. Reheat if necessary (don't bring to boil), but for me it usually isn't. Season with salt and pepper and anything else that rocks your flavor world.

You can garnish with more sour cream, parsley, caramelized onions, sauteed mushrooms, and even the toasted seeds from the squash. I just eat it with bread.
Posted by The Tasty Cheapskate