Ingredients
3 lb butternut squash
2 tsp olive oil
1 medium sweet onion, sliced very thinly
2 ½ tsp fresh ginger, grated
3 garlic cloves, minced
14 ½ oz chicken broth
2 ½ cup 2% milk, or skim milk
¼ tsp salt
⅛ tsp cayenne
1 tsp butter
1 pinch allspice
¼ cup sour cream, regular or light
Preparation
Cut the stem off the squash; then cut it lengthwise in half. Scoop out the seeds. Cut each half in half again and peel the squash pieces. Cut into 2-inch chunks.
In a soup pot, heat the oil over medium heat. Add the onion and cook, stirring until softened about three to five minutes. Add the ginger, garlic, squash, broth, milk, salt and cayenne. Bring to a boil over high heat, and then reduce the heat to medium. Cook until the squash is soft, about 10 to 15 minutes.
Puree the soup, in batches, in a food processor or blender until smooth. Add the soup back into the pot. Add the butter and allspice. Reduce the heat to medium-low, cover, and cook for 15 minutes. Season with more salt and cayenne to taste. Serve hot, topped with sour cream.
