Creamy Butternut Squash Soup

Combine squash and stock in a saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for about 20 minutes or until squash is very tender. Cool a bit, then carefully transfer mixture to blender or food processor and puree; this portion can then be refrigerated for up to 2 days in a tightly sealed container.

Return puree to a saucepan and turn heat to medium-low. Stir in sour cream, along with butter, salt, pepper and cayenne. Cook, stirring, until heated through (do not boil), then taste and add sugar and more seasoning if necessary. Keep warm over low heat. Serve in warmed bowls with chive garnish.

This recipe yields 6 servings.

Nutrition Analysis Per Serving: Calories 310; Carbohydrates 32 g; Protein 7 g; Fat 19 g including sat. fat 12 g; Cholesterol 58 mg; Sodium 130 mg; Calcium 160 mg; Dietary fiber 6 g.