INGREDIENTS
2
Butternut squash
1
Chives or flat-leaf parsley, fresh
1
2-inch piece Ginger, fresh
1
Yellow onion
4 cups
Vegetable broth
1 tbsp
Brown sugar
1/2 tsp
Cinnamon, ground
1/8 tsp
Nutmeg
1/2 tsp
Salt
1/4 tsp
White pepper, freshly ground
4 tbsp
Butter, unsalted
1/2 cup
Sour cream