Rainy Sunday Soup

(Disclaimer: I actually made this soup last week. Today, although similarly chilly, was a grits-for-brunch kind of day.)

You Better Not Hate Butternut (Squash Soup)

Makes: 2 servings

Ingredients

-1 tbsp butter
-1/2 of a butternut squash: gutted, peeled, and cubed
-approximately 32 ounces of water
- 1/2 onion, diced
-1 clove garlic, minced
-1/4 tsp fresh-ground black pepper
-salt
-ground red pepper
-nutmeg
-4 oz sour cream

Method

In a medium saucepan, stir together the garlic, onion, black pepper, and about 16 oz of water. Bring these ingredients to a boil and stir periodically until onion becomes transparent. Add the squash, another 16 oz of water, a few dashes of nutmeg, and a dash of salt. Maintain high heat until the mixture returns to a boil, then reduce heat to low/medium-low and simmer for about 45 minutes, stirring periodically.

When the squash is soft, use a potato masher or the back of a spoon to mash the squash to a smooth consistency. Add a few dashes of ground red pepper (to taste); then turn off the burner and remove the pot from the heat.

When the soup has cooled down (about 15 minutes), stir in the sour cream. (Cooling the soup first minimizes separation of the cream.) Return the soup to the burner. Over medium heat, slowly raise the temperature while continuing to stir. When the soup is hot, it's ready to eat.


Perfect with fresh sourdough bread and cucumber salad. Enjoy!

To use an entire squash and container of sour cream, just double the recipe. Refrigerate the leftovers; soup reheats well.