butternut squash soup

i've been craving a bowl of squash soup for a few weeks now that the temperatures have been dropping, but i didn't get a chance to try to make some until today.  although i'm pretty happy with the way it came out, i might play around a bit with the seasonings next time to get a richer flavor.

butternut squash soup

20 oz cubed butternut squash (i bought a 2 lb squash and roasted it in buttery/salted/peppered chunks for 40 min at 400 degrees)

2 tbsp olive oil

1 carton chicken or vegetable broth

1 medium onion, chopped (half an onion in my case so that mike will eat it)

3-4 cloves garlic, minced (i used 8 cloves of roasted garlic since i had extra from something i made earlier in the week and i always double the amount of garlic in recipes to make up for the lack of onion)

1 bay leaf

1/4 c sour cream

pinch of thyme

pumpkin pie spice to taste (i decided there was enough after about a teaspoon and a half)

pinch of sugar to taste (i used two pinches)

salt and pepper to taste (geez, can this recipe writer be more specific already?)

heat olive oil in soup pot.  add onion and garlic and sauté until soft.  add squash and sauté for a few minutes.  add broth, seasonings and bay leaf.  if your squash isn't already cooked, cover and cook until squash is tender, about 30 min.  take the bay leaf out and purée it in batches in a blender (or use an immersion blender right in the pot).  let simmer until desired consistency and then remove from heat and mix in sour cream.  enjoy!