Gisela's Creamy Butternut Squash Soup

1. 1

   Melt the butter in a large saucepan or soup pot over medium heat, and cook the onion, stirring, until translucent, about 5 minutes. Add the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce the heat, and simmer until the squash cubes are tender, 15 to 20 minutes.

2. 2

   Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid down with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before letting it run to puree.

3. 3

   Puree in batches until smooth, and pour the soup back into the pot. Alternatively, use a stick blender to puree the soup directly in the pot.

4. 4

   Whisk in the sour cream until smooth, and season with salt and pepper to taste. Heat over medium-low until almost simmering, and serve hot.

• Calories 310.68 kcal Moderate
• Protein 10.81 g Good Source
• Carbs 45.42 g Moderate
• Total Fat 11.07 g Moderate
• Saturated Fat 6.2 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 40.68 mg Moderate
• Sodium 835.45 mg High
• Fiber 6.4 g Good Source
• Sugar 13.3 g High
• Added Sugar 0.06 g Low Source
• Calcium 175.39 mg Moderate
• Iron 2.81 mg Moderate
• Potassium 1350.37 mg Good Source
• Vitamin A 1619.79 mcg_rae Good Source
• Vitamin C 78.42 mg Good Source
• Vitamin D 0.06 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Onions 🧅