Butternut Squash Soup
2 lbs onion, chopped
2 oz unsalted butter
6 garlic cloves
6 lbs squash, cooked and cubed
2 quarts plus 1 cup chicken stock
1 tbsp ground cumin
2 tsp salt
⅛ tsp cayenne pepper
2 cups heavy cream
1½ cups honey
¾ cup sour cream (topping for soup)
Sauté onion in butter until soft, about 10 minutes.
Stir in garlic and squash.
Stir in stock, cumin, salt and cayenne pepper.
Simmer until squash is very soft.
Puree, stir in cream and honey.
Garnish each serving with sour cream.