South African Butternut Squash Soup

Heat a large saucepan or soup pot over medium heat, and melt the butter. Cook and stir the onion until it becomes transparent and soft, taking around 5 minutes. Next, add the chicken broth to the saucepan and stir in the butternut squash cubes, orange juice, and grated orange zest. Bring the mixture to a rolling boil, then decrease the heat and let it simmer until the squash is tender and easily pierced with a fork, typically taking 15 to 20 minutes.

Transfer the soup into a blender, filling it no more than halfway full. To prevent accidents, hold down the lid of the blender with a folded kitchen towel and carefully start the machine. Begin by giving it a few quick pulses to get the soup moving, before leaving it on to puree. Continue blending in batches until you achieve a smooth consistency and pour the soup back into the saucepan.

Alternatively, you can use a stick blender to puree the soup directly in the cooking pot. Whisk in the sour cream until it's fully incorporated and smooth, then season to taste with salt and pepper. Finally, heat the soup over medium-low heat until it's almost simmering, before serving hot and fresh.