Servings: 5

2 Tablespoons Butter 2 Tablespoons Butter
1 Onion, Chopped 1 Onion, Chopped
1 Medium Butternut Squash 1 Medium Butternut Squash
1 (32 fluid ounce) Container Chicken Stock 1 (32 fluid ounce) Container Chicken Stock
3 Cloves Garlic 3 Cloves Garlic
4 Tablespoons Sour Cream 4 Tablespoons Sour Cream
1 Pinch Curry Powder 1 Pinch Curry Powder
1 Pinch Cayenne 1 Pinch Cayenne
1 Pinch Nutmeg 1 Pinch Nutmeg
Salt and Pepper Salt and Pepper

Bake squash for 1 hour at 375F.
Peel, seed, and cube the squash.
In a large pot, melt the butter. Cook the onion and squash 5 minutes, or until lightly browned.
Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Season with garlic, curry powder, sour cream, cayenne, and nutmeg.
Transfer the soup to a blender and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper to taste.