This is one of my favorite soup recipes which I enjoy for lunch paired with a small salad or with dinner paired with a piece of fish and crusty bread. I love the silky texture and the mix of sweet and smoky flavors. You can use a regular blender or an immersion blender to puree the squash however, I would not recommend a food processor as it did not completely break down the squash and onions.
6 tbls onion, chopped
1 garlic clove, minced
2 tbls olive oil
2 tbls butter
5-6 cups peeled and cubed butternut squash (3 lb. squash)
4-5 cups low sodium chicken broth (just enough to cover the squash)
1/2 tsp dried marjoram
1/8 tsp cayenne pepper
salt and pepper to season
1/3 c. sour cream
In a soup pot over medium heat, melt the butter then add the olive oil. Saute onion in the oil & butter with a sprinkle of salt until softened (4-5 min). Add the garlic clove and saute for a minute more.
Add the butternut squash, marjoram, cayenne pepper, chicken broth, and a sprinkle of salt and pepper.
Bring to a boil then turn down heat to a simmer, cover and cook for 20 min. or until squash is fork tender.
Let soup cool for at least 10-20 min. Puree soup in batches in a blender with the sour cream until smooth (don’t fill blender more than 2/3 of the way with each batch). Also, note that I covered my blender with a towel to avoid a splattering mess! If using an immersion blender, simply add the sour cream then blend all ingredients together directly in the pot.
Return to the soup pot and heat through (but do not boil), season with salt and pepper to taste. Optional: sprinkle with smoked paprika to finish.