Butternut And Sour Cream Soup - cooking recipe

Ingredients

8 tablespoons chopped onions
4 tablespoons butter
6 cups baked peeled and cubed butternut squash
3 cups vegetable stock
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
1 cup sour cream

Preparation

In large suacepan, saute onions butter until tender.
Add squash, stock, seasonings and bring to boil.
Turn heat to low. Cook 15 minutes.
In blender, puree squash with sour cream. Do in batches if necessary.
Return to saucepan and heat through.