Butternut Squash Soup

Ingredients

• 1 medium butternut squash
• 1 medium size tomato
• 1 small onion
• 4 cups of chicken stock
• 1/2 cup of light sour cream
• 1/2 cup of half and half cream or whipping cream
• 1-2 Tbsp butter
• 1 Tbsp vegetable oil
• salt and pepper to taste
• chopped parsley (optional for garnish)

Equipment

• cutting board
• knife
• baking pan
• large pot
• blender
• stirring spoon
• bowl
• wooden spoon

Here is how:

1. Wash butternut squash and cut in half. Take seeds out.
2. Melt butter in microwave for 20 seconds and brush squash with butter.
3. Bake at 350° F for about 30 minutes until soft but not cooked.
4. Mince onion and tomato and sautée with oil in large pot for 2-3 minutes.
5. Scoop out squash pulp and add to pot. Stir regularly for 2-3 minutes.
6. Add chicken stock and simmer 30 minutes, until squash is tender.
7. Remove from heat and let cool for 15 minutes.
8. Transfer while still warm to blender and purée. You  may want to divide soup into small batches and blend each separately to obtain a smooth texture. At this point, you can set aside a certain amount for freezing.
9. Return remaining soup to pot and bring back to boil. 
10. Mix in sour cream, cream, salt and pepper.
11. Garnish with chopped parsley if desired.

Additional info:

This soup freezes well. I usually freeze half of the soup after blending it. To reheat frozen soup, transfer to pot, add some water and gently thaw, stirring regularly. Add sour cream, cream, salt and pepper and enjoy.