Squash Soup with Sour Cream and Chives
submitted by Sarah F.
1 stick of butter
3 lbs. butternut squash, sliced
3 large onions, sliced
1 tablespoon dried thyme
6 14-1/2 ounce cans of chicken broth
Sour Cream
Minced fresh chives
Melt butter in heavy, large stockpot over medium low heat. Add squash, onions and thyme. Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes. Add broth and simmer uncovered for 30 minutes. Puree soup in batches in blender. (Can be prepared one day ahead. Refrigerate.)
Serve with a dollop of sour cream and sprinkle with chives. (I use kitchen shears and cut chives right over each bowl rather than mincing)
(Serves 12)