Southwest Butternut Squash Soup

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1 butternut squash

1 onion, chopped

2 tablespoon butter

49 1/2 oz. beef stock

1 head roasted garlic

3 tsp. chili powder

2 tsp. cumin

1/2 tsp. salt

1/2 tsp. ground coriander

1/8 tsp. cayenne pepper

pepper , to taste

1/2 cup sour cream

1/4 cup heavy cream

2 tsp. lime juice

Cut the squash in half; remove the seeds and place on a greased foiled lined baking sheet cut side down. Bake, uncovered for about 1-1/2 hours or until tender. Cool slightly; scoop the pulp out into a bowl and set aside.

In a soup pot, saute the onions in the butter until tender. Add the squash. Stir in the stock and seasonings. With a hand held immersion blender , blend until smooth. A standard blender may be used as well but blend in small batches. Heat through.

In a small bowl combine the sour cream, lime juice and heavy cream. Dollop on top of each serving.

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