1-1/2 pounds butternut squash
5 cups chicken broth
1/3 cup onion, minced
1 cup sour cream
salt, to taste
white pepper, to taste
fresh parsley, finely chopped
Peel the squash, cut in half, and discard seeds. Slice into 1 inch pieces. Measure the chicken broth into a large saucepan and bring to a boil. Add the squash and onion. Lower heat to simmer. Cover the pan, and cook vegetables until tender, about 20-25 minutes. Remove from the burner and whirl soup in a blender or processor. Return to a clean saucepan and add the sour cream. Taste for salt, adjust, and add a few grindings of pepper. Bring just to a boil. Serve in warm soup bowls, garnished with finely chopped fresh parsley.
Serves 6-8.