Thank you MaryAnn for this recipe
I sautéed butternut squash and a bag of minestrone vegetables, several cloves of garlic, and a sliced onion in a stick of butter. Sprinkle some ground cayenne pepper.
I then added 21/2 qts of chicken stock and let it simmer for about 45 minutes. Afterwards, I used my immersion blender to puree it. Frequently check for seasoning to taste. Snip chives and add to it.
I garnished my bowl with a dollop of sour cream and more chives.
I don't measure, just dump. I hope you like it!
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