Ingredients

2 lbs. butternut squash, peeled & cut into chunks
4 C. chicken broth or stock
1 1/4 C. Heavy cream or sour cream
2 Tb. butter
salt & pepper
1/4 tsp. cayenne pepper
up to 1 Tb. sugar, I only put in about a teaspoon so it isn't too sweet

Instructions

Bring the squash & broth to a boil, turn down to a simmer & cook till tender, about 20 minutes.

Puree in a blender or use a blender stick to puree. With the puree in a saucepan, add the rest of the ingredients and heat through.

If you like to garnish your soup, you can top it off with chopped chives or toasted pumpkin seeds or even another dollop of sour cream or cream.

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