Gisela's Butternut Squash Soup Recipe

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

Pour the soup into a blender filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth and season to taste with salt and pepper. Heat over medium-low heat until almost simmering and serve hot.