Ingredients
1 medium butternut squash (about 4 pounds)1 medium onion, chopped2 tablespoons butter1 can (49-1/2 ounces) chicken broth3 teaspoons chili powder2 teaspoons ground cumin1/2 teaspoon salt1/2 teaspoon ground coriander1/8 teaspoon cayenne pepperDash pepper1/2 cup sour cream1/4 cup heavy whipping cream2 teaspoons lime juice
Preparation
Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl.
In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through.
In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost.
