Lets face it, soup is easy! Aside from cutting up and cubing the butternut squash, the rest is a breeze. With two small children on the go and a husband in tow, quick and effortless is the key to my well-fed family. With that said, instead of buying an entire uncut butternut squash, I purchase mine already cubed. You can find these freshly wrapped in the produce aisle of your grocery store. That way the job is half done for me! With minimal ingredients, this recipe is complete in no time and there isn't a better time than a chilly autumn day to serve it. This is delicious served with toasted Italian bread for dunking. Croutons would also make a great addition to the top of your purée.
1 butternut squash cubed
1/2 pint heavy cream
4 tbsp sour cream (reserve 2 tbsp for garnishing)
1 tbsp grated parmesan cheese
2 tbsp sea salt
2 tbsp ground pepper
2 tbsp chopped parsley
3 parsley sprigs (for topping)
Fill a pot with water and a pinch of salt, over medium heat
Submerge cubed butternut squash, and bring to boil.
Begin heating the heavy cream over low heat until it gently boils.
Squash is ready when you can easily pierce it with a fork (like a potato).
Add squash, heavy cream, sour cream, parsley, salt and pepper to a cuisine art or blender (a potato masher works well too, but you may not get the consistency you are looking for).
Purée until semi smooth. If you prefer more texture and thickness, blend less. Over blending will make your soup watery.