Butternut Squash Soup

3 tablespoons butter

2 large carrots, roughly chopped

4 ribs celery, roughly chopped

2 medium onions, roughly chopped

2 cloves garlic, diced

40 ounces butternut squash, peeled and cubed

1 tablespoon cumin

1/4 teaspoon cinnamon

pinch of cayenne pepper

6 cups chicken stock

salt & black pepper to taste

3 tablespoons sour cream + more for finishing

In a large stock pot over medium heat sautee onion, celery, carrots, garlic & butternut squash in 3 tablespoons butter, stirring until all vegetables are coated in butter and onion begins to turn translucent, about 10 minutes. Add stock, cumin, cinnamon, cayenne, salt & pepper and bring to a boil. Reduce heat to low, cover & simmer, approximately 30 minutes more. Remove from heat & puree using an immersion blender, or allow to cool and puree in batches and return to pot. Before serving, heat soup and add 3 tablespoons of sour cream, stirring until combined.

Serve with sour cream on top.

Serves 8