Squash Soup

Ingredients

• 3 butternut squashes
• 2 Tbsp butter
• 1 small onion cut into pieces and cooked until soft and semi transparent
• 1 med carrot coarsely shredded
• 3 cups chicken broth
• 1 tsp salt
• ½ cup sour cream

Method

Bake squash cut in half, skin side up @ 375 F for about 1 hour until soft.

Cook carrot, onion in butter on medium heat for 4 minutes
Add broth and squash, and heat to boil. Then simmer for 10 mins.  Season with salt.

Cool until only warm.
Add sour cream and blend until smooth.

Add a dollop of sour cream on top just before eating.


Store in fridge up to 2 days (but it won’t last 2 days…)

Re-heating

Re-heat on medium-low heat on stove, stirring often until just simmering.