Split a butternut squash in 1/2 season with olive oil, salt and pepper and bake for 45 min to and hour until soft
Saute an onion, some celery and carrots until soft Add 2cloves of chopped garlic at the end.
Scoop out the squash and add to the vegetables and cover with 4 cups chicken stock -- simmer for 30 minutes
Blend until smooth
Top with sour cream flavored with a bit of chipotle pepper mashed in (and a touch of salt and pepper)
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